Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹.
Ingredients of Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹
- You need 2 of fresh pickle cucumbers.
- Prepare 4 of mushrooms.
- You need 1 of egg.
- Prepare 4 oz of firm tofu.
- Prepare 1 cup of shredded carrots.
- Prepare 2 Tsp of cooked beans.
- You need 2 Tsp of olive oil.
- You need of Sesame oil to finish up.
- Prepare 16 oz of homemade stock or water.
- It’s 2 Tsp of starch plus 1/4 cup cold water.
Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹 instructions
- Shredded carrots, slice mushroom, cut firm tofu into strips and set aside..
- Sauté carrots, mushroom and cucumber in olive oil until soft. Season with salt and pepper..
- Pour in homemade stock or water 16 oz plus 16 oz water. Add cooked beans and tofu..
- Bring the pot to a boil. In the meantime prepare a starch water. Beat an egg in a separate bowl..
- Season the soup with salt and fish sauce before slowly pouring in starch water. Turn down the heat while thicking the liquid to your desired consistence..
- Turn up the heat and slowly pouring in beaten egg until you empty the bowl. Once the egg solidified, turn off the heat. Adjustment seasoning if necessary. Drizzle sesame oil or chili oil. Enjoy it with brown rice or sourdough bread..
Recipe: Tasty Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹