Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 5 minutes |
| Servings |
people
|
Ingredients
- 10 gr Seaweed
- 1 piece Young tofu
- 1/2 bulb Carrots
- 3 Wood ear mushroom
- 1/2 teaspoon Salt
- 3 teaspoons Soy sauce
- 1 teaspoon Cooking oil
- 1/2 teaspoon Pepper
- 2 teaspoons garlic
Ingredients
|
Rate this recipe!
|
Instructions
- Step 1: Soak seaweed then squeeze and chop. Slice carrots into thin circles. Cut tofu and mushroom respectively into small square pieces and slices.
- Step 2: Heat 1 tablespoon of cooking oil with garlic in a pot. Next, add seaweed to stir-fry with garlic then pour water in. When the water boils, put carrots and tofu first, season to taste. Continue to boil until carrots are soft, add the mushrooms, pepper and turn off the heat.
- The dish is now complete. Put it in a bowl and enjoy!
Recipe Notes
This delicious and nutritious soup with mushroom together with seawweed will make your family meal more wonderful.
