Hello everyone! When eating rice to stay full and nourished, if there's no oil to mix in and no soup to drink, eating rice becomes dry and unappetizing. This is especially true during the hot, dry summer season.
So, I'd like to share a recipe for making tofu sour soup so you can enjoy your rice with great taste and flavor.
Ingredients
- Tofu (or bean curd sheets), 16 oz (cut into half-inch sized pieces)
- Chicken broth, 1.5 liters
- 1 piece of ginger, about half an inch in size
- Soy sauce and vinegar, 4 tablespoons each
- Mushrooms, 3 oz (thinly sliced)
Source: Shutterstock.com
- Mushrooms (wood ear or similar), 75 grams (thinly sliced)
- Rice flour, 4 tablespoons
- Eggs, 2 (beaten)
- Sesame oil, 1 teaspoon
- Salt, white pepper, and spring onions, a small amount of each
Step-by-step instructions
1. Put the chicken broth, ginger, soy sauce, vinegar, thinly sliced mushrooms, and the other mushrooms into a large pot and bring to a boil.
2. After about 5 minutes, once the mushrooms have softened, remove the ginger piece from the pot.
3. In a bowl, dissolve the rice flour with 4 tablespoons of cold water, then pour it into the pot.
4. After about 1 to 2 minutes, when the soup has thickened, stir it in a circular motion with a spoon. Then add the beaten eggs into the pot and keep stirring continuously.
5. Add the tofu (or bean curd), sesame oil, salt, white pepper, and spring onions, then let it simmer for about 2 to 3 minutes. Once the tofu has softened, taste and adjust the seasoning lightly, then turn off the heat.
Just before serving the rice, pour the soup into a bowl, add more spring onions, and enjoy it with great flavor.
Source: dinneratthezoo.com
