Carrot Tofu and Vegetable Soup

Wash the ingredients, slice the carrots, cut off the parts of the cilantro that are hard to cook and set them aside, and the chili can be added or not according to taste.

Add oil to the pot, about 15 grams, which is half the usual amount for stir-frying; when the oil is hot, add the carrots over medium heat and stir-fry until half-cooked, about half a minute. Then add one or two cloves of garlic, a little ginger, and chili, season with salt all at once, and stir-fry for half a minute before adding chicken bouillon. Add half of the water (for example, if you plan to make 1 liter of soup, start by adding 500 ml) so that the ingredients absorb more flavor.

Move the bottom of the pot to prevent sticking, then add the tofu cut into small pieces, spread the remaining cilantro and cabbage on top, and do not move the pot anymore, letting the vegetables soften with the steam first. Once the water boils, reduce to medium-low heat for 2 minutes to let the tofu absorb the flavor. Afterwards, add enough water according to your needs and taste, boil for about 1 minute while slightly stirring the ingredients to mix evenly, then remove from heat.