Exclusive Spinach Tofu Vermicelli Soup

Spinach, tofu, tomatoes, vermicelli.

Cut the spinach into segments about two fingers long, slice the tofu, and cut the tomatoes into small pieces.

An appropriate amount of corn starch slurry.

Heat an appropriate amount of oil in the pan, and stir-fry ginger and scallions until fragrant.

Add the tomatoes and stir-fry them a couple of times.

Pour in an appropriate amount of water.

Add the vermicelli and bring to a boil.

Put in the tofu.

Bring to a boil.

Hook into the pot.

Add the spinach and bring to a boil.

Season with an appropriate amount of salt, white pepper, chicken bouillon, and sesame oil, then turn off the heat.

Sprinkle with cilantro and small chili peppers, then serve in a bowl. Chili oil is also optional.

Finished product.

Finished product.

Finished product.