Main Ingredients:
Soft Tofu: 1 block; White Enoki Mushroom: 60g; Crab Mushroom: 60g.
Additional Ingredients:
Canned Luncheon Meat: 1/4 box; Goji Berries: 1 handful; Scallion: 1 stalk; Eggs: 2; Garlic: 1 clove; Starch: 3g.
Seasonings:
White Pepper Powder: a little; Salt: 2g; Oil: appropriate amount.
Taste: Salty and Fresh; Cooking Method: Boiling; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Cooking Mushroom and Tofu Soup
Gather the ingredients.
Trim the roots of the crab mushroom and white enoki mushroom, soak them in salt water for 10 minutes, wash them clean, and drain the water.
Prepare other ingredients: cut the canned luncheon meat into small cubes; cut the tofu into small pieces, not too big, so that it can be easily flavored, blanch it in boiling water for 2 minutes; soak the goji berries in water for 10 minutes; chop the scallion into small pieces; mince the garlic; mix the starch with 3 tablespoons of water until it is well blended; beat the eggs.
Heat a wok with a little oil, stir-fry the minced garlic until fragrant, add both kinds of mushrooms, and stir-fry with a little salt for 5 minutes.
Add an appropriate amount of water, add the tofu, and season with the remaining salt. Cook for 5 minutes, making sure the tofu is thoroughly heated before eating.
Add the canned luncheon meat and goji berries and cook for a while.
Thicken the soup with starch water.
Pour in the beaten eggs.
Stir in a little white pepper powder and mix well. Remove from heat, sprinkle with scallions, and serve.
Finished product.
Finished product.
