Mushroom and Japanese Tofu Soup
A smooth, thickened soup of Japanese egg tofu, mixed mushrooms and broccoli, gentle and comforting, with a silky texture that slips down easily and suits all ages.
Instructions
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Finished product.
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Ingredients: Japanese tofu, six-mushroom soup, broccoli, mixed vegetable pieces.
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First, wash the broccoli thoroughly, then break it into small florets and put them into a pot of water together with diced vegetables and Japanese tofu (you can use a bit more water).
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I am using this mixed assortment of mushrooms, placing the ingredients in between. As for the broth, you can add more or less according to your taste, and then wait for it to boil.
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Prepare a spoonful of cornstarch.
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After boiling, mix 1 tablespoon of cornstarch with a little water to make a slurry, then use it to thicken the sauce.
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Don't make it too thick, a thin sauce is enough, then sprinkle in some pepper.
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Ingredients
Main Ingredients
- Six Mushroom Soup1 bottle
- Japanese tofu1 strip
- Broccolito taste
- Mixed Vegetable Piecesto taste
Seasonings
- Black peppera pinch