Mung Bean Sprouts and Tofu Skin Noodle Soup

Name: Mung Bean Sprouts and Tofu Skin Noodle Soup
Yield: 4 servings
Cuisine: Soups
Ingredients: 205 g noodle knot; 85 g Mung bean sprouts; 25 g dried bean curd sticks; to taste Soy sauce; to taste Salt; to taste MSG

A simple, savory soup simmering tofu skin knots until tender, then adding mung bean sprouts and rehydrated bean curd sticks for a light, clean bowl.

0 minNewMedium Soups Boil Light

Instructions

1
Ingredients: noodles, mung bean sprouts (washed), dried tofu sticks (soaked, washed, and cut into sections).
2
Put the dough knots into a pot of clear water, bring to a boil, and cook for 5 minutes.
3
Next, add the washed mung bean sprouts and cut yuba, stir them, and cook for 2 minutes.
4
Then, add an appropriate amount of soy sauce.
5
Add an appropriate amount of salt.
6
Add an appropriate amount of MSG, mix well to season, and it's ready.

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Ingredients

Main Ingredients

noodle knot
205 g
Mung bean sprouts
85 g
dried bean curd sticks
25 g

Seasonings

Soy sauce
to taste
Salt
to taste
MSG
to taste