Back to Recipes
Exclusive Pea Shoot and Oil Gluten Soup
A light, homey Shanghai-style soup simmering chewy oil gluten puffs, mushrooms, and small fried tofu in broth, finished with tender pea shoots.
Instructions
- 1
Cook the oil gluten in the pot for 6 minutes in advance.
- 2
Clean the mushrooms and remove the stems, set aside for later use.
- 3
Prepare some small tofu puffs for later use.
- 4
Add the mushrooms and small fried tofu and cook for a few minutes.
- 5
Finally, add the pea shoots and season with a little salt.
- 6
Finished product image.
- 7
Finished product image.
- 8
Finished product image.
- 9
Dinner yesterday.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Sign in to join the discussion
Loading...
Ingredients
Seasonings
- fried glutento taste
- Small fried tofuto taste
- Salt2 g
Main Ingredients
- pea shootsto taste
- Mushroomto taste