Seafood Tofu Soup
Blanch the tofu, then simmer it with shredded beef, tomato, and shiitake mushrooms to make a thick soup.
Ingredients
Tofu (remove the outer skin, cut into strips, blanch in boiling water and set aside)
to taste
Beef (cut into thin strips)
to taste
Beef broth
to taste
Cooking wine
to taste
Salt
to taste
MSG
to taste
Tomato
to taste
Shiitake mushrooms
to taste
Wood ear mushrooms
to taste
Bamboo shoot strips
to taste
Green onions (cut into thin strips)
to taste
Instructions
1
Prepare the Ingredients
Remove the outer skin of the tofu and cut it into strips 4 cm long, 0.5 cm wide, and 0.5 cm thick. Blanch in boiling water and set aside. Cut the beef into thin strips.
2
Cook the Soup
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 once it returns to a boil add the beef strips, tomato, shiitake mushrooms, wood ear mushrooms, and bamboo shoots. Stir to combine, ladle into a serving bowl, and sprinkle with green onion strips before serving.
