Fall and winter can be a good time to drink more soups to cope with the drier weather, and this Chinese tofu soup is very simple and low-fat and healthy.
Tofu soup with baby bok choy
- 1 pot
- 1 induction cooker
- one Chinese cabbage
- 100 g Silky tofu
- 7 Shrimp
- a short section onion
- half a teaspoon Salt
- half spoon Oil
- two spoons starch
- Wash the cabbage
- Dice the soft tofu, devein the shrimp and cut into small cubes, mince the bok choy and green onions.
- Heat 60% of the oil, stir-fry the chopped green onion until fragrant, pour in water, and then add the diced tofu. At this time, prepare the starch for thickening. Put the starch into a bowl, pour a little water and mix well. Set aside.
- After the water boils, simmer for five or six minutes, add the shrimp and minced vegetables, simmer for one or two minutes, pour in the reconciled starch water, stir the water to open and add salt.
- If you like pepper, you can add some white pepper and drizzle sesame oil out of the pan according to personal preference.
- Take out of the pot
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