Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, cucumber tofu eggdrop soup#everday meal soup黄瓜豆腐羹. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹 is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹 is something which I’ve loved my entire life.
Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹 Cucumber can chill you off inner heat even serve in warm soup. Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹. Egg Drop Soup is one of the most basic of Chinese soup recipes and very quick to make.
To get started with this recipe, we must prepare a few ingredients. You can have cucumber tofu eggdrop soup#everday meal soup黄瓜豆腐羹 using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹:
- Make ready 2 fresh pickle cucumbers
- Get 4 mushrooms
- Make ready 1 egg
- Make ready 4 oz firm tofu
- Get 1 cup shredded carrots
- Take 2 Tsp cooked beans
- Prepare 2 Tsp olive oil
- Make ready Sesame oil to finish up
- Get 16 oz homemade stock or water
- Take 2 Tsp starch plus 1/4 cup cold water
Smashed Tofu Egg Drop Soup The Ingredients. Since it's approaching winter in Minnesota, I have been cooking lots of comfort food, like soup and stew to ward of the cold. And if you need something hot and delicious and super quick to prepare, then you will be glad to have this smashed tofu egg drop soup in your arsenal. This Egg Drop Soup is one of the easiest Chinese soups you can make in your own kitchen from scratch.
Steps to make Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹:
- 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.
Easy Asian dishes are my favorite! In a small pot or medium saucepan, heat avocado and sesame oil over medium heat. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Serve the soup warm or refrigerate and serve it chilled.
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