Chinese seaweed soup
How to make it
1
Shredded bamboo shoots, shiitake mushrooms and tofu.
2
Heat the Chinese soup in a pot and add bamboo shoots, shiitake mushrooms, tofu and crab meat.
3
Season with 1 teaspoon soy sauce and salt, then add shredded seaweed. (Leave some seaweed for finishing.)
4
Thicken it with water-dissolved potato starch, and when the seaweed is soft, pour in 1 teaspoon of scallion oil.
5
Bring the soup to a boil and pour beaten eggs out of the pan.
6
Put a small amount of pepper and 1 tablespoon of vinegar in a bowl and pour in the soup from [5]. Mix lightly with a spoon and sprinkle the remaining seaweed to finish off.
Ingredients for 1 person
-
- Crab can
- 10g
-
- bamboo shoots
- 20g
-
- Tofu
- 30g
-
- Dried shiitake mushrooms have been returned
- 20g
-
- Chinese soup
- 200cc
-
- soy sauce
- 1 tsp
-
- salt
- 1/2 tsp
-
- seaweed
- 1 piece
-
- Scallion oil
- 1 tsp
-
- egg
- 1 piece
-
- Pick it
- Small amount
-
- vinegar
- 1 tablespoon
