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home - Egg drop soups - Egg drop soup recipe with mushroom and tofu
Egg drop soup recipe with mushroom and tofu |
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Ingredients
300g tofu
100g bamboo shoot
50g dried Chinese mushrooms
2 eggs
30g celery
2 tbsp cooking oil
Seasonings
Soy sauce
Garnish
Sesame seed oil
Directions
- Cut the tofu into thin strips
- Soak and rehydrate the Chinese mushrooms, cut into thin strips
- Cut the bamboo shoots and celery into thin strips
- Beat the eggs
- Heat the cooking oil in a wok, fry the bamboo shoots and Chinese mushrooms for about 3-4 minutes
- Add the soup stock and season with soy sauce
- Add the tofu and celery
- Cook for about 10 minutes
- Lower the heat and add the beaten egg
- Remove from heat and serve with sesame seed oil
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