Seafood Tofu Soup
A thick soup made primarily with tofu and beef, complemented by tomatoes, shiitake mushrooms, and other ingredients.
Ingredients
Tofu (outer skin removed, cut into strips and blanched)
150 g
Beef (cut into shreds)
50 g
Tomato
50 g
Shiitake mushrooms
a pinch
Green onion (cut into shreds)
15 g
Wood ear mushrooms
a pinch
Bamboo shoot strips
a pinch
Beef broth
500 g
Salt
3 g
MSG
3 g
Cooking wine
2 g
Instructions
1
Step 1
Remove the outer skin from the tofu and cut it into strips about 4 cm long, 0.5 cm wide, and 0.5 cm thick. Blanch the strips in boiling water and set aside. Cut the beef into thin shreds.
2
Step 2
Pour the beef broth into a wok. Once it comes to a boil, skim off the foam, then add the cooking wine, salt, and MSG. Add the tofu, and when the broth returns to a boil, add the beef shreds, tomato, shiitake mushrooms, wood ear mushrooms, and bamboo shoot strips. Stir everything to blend the ingredients. Ladle into a serving bowl and scatter the green onion shreds on top to finish.
