Sichuan-Style Tofu Soup
A spicy, slightly sour soup with a refreshing aftertaste.
15 minutes+
166kcal
1.0g
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
-
Cut the tofu into 5 mm (1/4 in.) cubes and soak in water.
-
Cut the chicken breast into 5 mm (1/4 in.) cubes, rub them with (A), then coat with 1 Tbsp of (E).
-
Cut the winter melon and wood ear mushroom into 5 mm (1/4 in.) pieces, and the cellophane noodles into pieces about 1 cm (1/2 in.) long.
-
Heat (B) in a pot, add (3) and bring to a boil, then add the chicken pieces, being sure to pull any clumps apart.
-
Drain the tofu and add, then add (C). Adjust the amount of salt to taste.
-
Add (D), the rest of (E), and the beaten egg.
-
Turn off the heat, add the vinegar and serve.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
