Crab-flavored Mushroom Tofu Soup

Name: Crab-flavored Mushroom Tofu Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 box Silken tofu; 200 g Crab-flavored mushroom; 50 g Green peas; 50 g Carrot; 10 g oil; 6 g Salt; 10 g Lettuce; 5 g chicken essence; to taste Scallion; to taste starch slurry; 5 g cooking wine; to taste Ginger

A silky steamed egg-drop style soup pairing steamed egg tofu with crab-flavored mushrooms, green peas, and carrot, thickened lightly for a soft, savory, spoonable dish.

20 minNewEasy Soups Steam Light

Instructions

1
Main and auxiliary ingredients: silken tofu, crab-flavored mushrooms, green peas, carrots
2
Wash the green peas, wash and peel the carrots, and cut them into small cubes.
3
Remove the stems from the shimeji mushrooms and wash them clean
4
Take out the silken tofu and cut it into strips to plate
5
Place in a steamer and steam for 5 minutes. After removing, drain off the excess water that has overflowed.
6
Boil water in a pot, add a little cooking wine, put in the crab-flavored mushrooms and green peas, cook for 2 minutes, then remove and drain.
7
Heat the oil, stir-fry the green onions and ginger until fragrant, then add the diced carrots and stir-fry evenly.
8
Add king oyster mushrooms and green peas to stir-fry, then add a little light soy sauce.
9
Add an appropriate amount of water and bring to a boil, then season with salt and chicken bouillon.
10
Drizzle in a little water-starch mixture to lightly thicken the sauce, cook until the sauce gelatinizes, then you can turn off the heat.
11
Pour it over the steamed tofu, and it is ready to serve and enjoy.