Miso soup with mushroom and tofu(ping gu dou fu wei ceng tang )

Miso soup with mushroom and tofu

Introduction:

Production steps:

Step 1: cut the tofu into pieces and place for a while. Drain the water.

Step 2: cut fish balls and tofu into small pieces.

Step 3: wash the mushroom and tear it into strips.

Step 4: blanch the Pleurotus ostreatus in a boiling water pan, remove and drain the water.

Step 5: pour soup into the pot, add some water, add fish balls and fish tofu to boil, add a little fish sauce to make it fresh.

Step 6: add oyster mushrooms and tofu to boil.

Step 7: add miso and stir gently until it dissolves. Taste the taste. If it's light, add some salt.

Step 8: turn off the heat before boiling, sprinkle some chopped green onion and mix well.

Materials required:

Pleurotus ostreatus: right amount

Tofu: right amount

Fish balls: right amount

Fish tofu: right amount

Shallot: moderate

Soup: right amount

Salt: right amount

Red miso: moderate

Fish sauce: moderate

Note: the taste of oyster mushroom is heavy, so use the blanching water better. If there is no soup, use a little soup essence or strong soup treasure mixed with water instead. After adding miso, melt it. Do not boil it, or the nutrition of miso will be destroyed.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ping Gu Dou Fu Wei Ceng Tang