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Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹
Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹

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We hope you got insight from reading it, now let’s go back to cucumber tofu eggdrop soup#everday meal soup黄瓜豆腐羹 recipe. To make cucumber tofu eggdrop soup#everday meal soup黄瓜豆腐羹 you only need 10 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹:
  1. You need fresh pickle cucumbers
  2. Take mushrooms
  3. You need egg
  4. You need firm tofu
  5. Take shredded carrots
  6. Provide cooked beans
  7. You need olive oil
  8. Prepare Sesame oil to finish up
  9. Prepare homemade stock or water
  10. Provide starch plus 1/4 cup cold water
Instructions to make Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹:
  1. Shredded carrots, slice mushroom, cut firm tofu into strips and set aside.
  2. Sauté carrots, mushroom and cucumber in olive oil until soft. Season with salt and pepper.
  3. Pour in homemade stock or water 16 oz plus 16 oz water. Add cooked beans and tofu.
  4. Bring the pot to a boil. In the meantime prepare a starch water. Beat an egg in a separate bowl.
  5. 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.
  6. 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.

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