Wild chives and tofu soup ح 6

Peel and cut the carrot to ½ inch slices. Add mushrooms and simmer until they’re just tender, 3 to 5 minutes

    تابعه ل
  1. Reduce heat to medium; add tofu, asparagus, salt and cayenne pepper
  2. Add the oyster mushrooms and stir for 30 seconds longer
  3. Once the soup is boiling add the tofu and simmering for few minutes
  4. Bring to a boiling
  5. The packaged soup contains the agar to thicken the broth
  6. 2 grams of saturated fat
  7. Bring to boiling
  8. 8 ounces tofu, diced small
  9. Add mushrooms, broth, sherry and soy sauce; bring to a boil
  10. Then add the ivy gourd or other green leaves
  11. Add the oil, swirling to coat sides
  12. Simmer for 10 minutes
  13. Drain
  14. Move the tofu to one side of the pan
  15. Serve with chili sauce and/or sesame oil, if you like
  16. Bring to a boil and add salt to taste
  17. Saute for 30 seconds