Brew tofu soup with these 4 ingredients, and its nutrition and deliciousness will be multiplied several times. It’s just right to drink in spring. The spring weather is changeable, and the past two days were sunny, and people took off their cotton clothes, as if they were entering the rhythm of summer. Who knows that yesterday's rain brought them back to winter, and they shivered when picking up a package. Besides wearing more clothes for warmth, drinking a hot soup is the most effective way to warm up from the inside out.

Today I’m sharing a tofu soup with a light and refreshing taste and no greasy feeling. It’s paired with 4 main ingredients: shiitake mushrooms, wood ear mushrooms, eggs, and ham. These 4 ingredients are common ingredients, shiitake mushrooms and wood ear mushrooms are often eaten to strengthen the body. Eggs are a classic, affordable and delicious choice. And ham, it’s not recommended to eat often, but occasionally, especially when added to this soup, it really enhances the flavor.

It’s good to drink soup in spring, which is easy to digest and absorb, and it also helps with warming and replenishing moisture. If you like this soup, give it a try, especially in spring!

Tofu Mushroom Egg Soup

IngredientsShiitake mushrooms, wood ear mushrooms, silken tofu, eggs, ham, scallions, salt, light soy sauce, rice vinegar, sesame oil

Specific Instructions

1, Wood ear mushrooms and shiitake mushrooms need to be soaked beforehand, then washed and cut into strips. Silken tofu and ham should also be cut into fine strips.

2, Heat a pan with a little oil, add a few slices of ginger and stir-fry to release fragrance. Or you can simply add ginger slices and stir-fry, large ginger slices won't be easily swallowed when drinking soup, which is safer for people who don't like ginger.

3, Add shiitake mushrooms and stir-fry until soft. Then, according to your needs, add an appropriate amount of water and bring to a boil.

4, Add wood ear mushroom strips, ham strips, and tofu strips to the pot, bring to a boil, then reduce the heat and simmer for 3-5 minutes.

5, Crack eggs into a bowl and whisk thoroughly. In a small bowl, add a spoonful of cornstarch, then add water to mix into a cornstarch slurry.

6, Increase the heat and pour the cornstarch slurry into the soup, stir with a spoon to adjust the soup's consistency to your liking. If you like it thicker, add more cornstarch slurry. If you like it thinner, add less.

7, Bring to a boil again, then immediately pour in the egg mixture. While pouring in the egg mixture, gently stir with a spoon to make thin and even egg flowers.

8, Finally, drizzle in 1 tablespoon of light soy sauce, 1/2 tablespoon of rice vinegar, a half tablespoon of sesame oil, and a little chicken broth for seasoning, and stir well. Turn off the heat.

9, Serve in a bowl, you can add scallion or chives or garlic sprouts according to your preference to enhance the flavor. It's fresh, fragrant and delicious, a really great soup.

Cooking Tips

1, Stir-fry shiitake mushrooms before adding water, which will make the soup flavor more intense. But don't stir-fry wood ear mushrooms, because wood ear mushrooms will easily fry when cut into strips, making them difficult to operate.

2, Adding cornstarch slurry at the right time prevents ingredients and soup from separating, making the soup smoother and more delicious.