- Hello from Thailand !🤗 Today, it's not raining; there's mild sunshine, but the weather is quite colder than yesterday. After dropping the kids off at school, I returned home to prepare breakfast for my husband. I made a warm mushroom and tofu soup, so I'm sharing the steps with everyone. I used egg tofu because I had some in the fridge, but you could use other types of tofu. Just make sure it's soft tofu, as it gives a tender texture. The same goes for the mushrooms; use whatever kind you like.
🍄🟫 Ingredients
- 1 bundle of enoki mushrooms
- 2 tomatoes
- 1 block of egg tofu
- 1 egg
- 2 tablespoons of chopped spring onion
- 1 tablespoon of coarsely chopped garlic
- 1 tablespoon of tapioca starch (or cornstarch)
- 3 tablespoons of water
- A pinch of salt
- 1 teaspoon of sesame oil
- Vegetable oil for stir-frying
- 3-4 cups of broth
🥣 Preparation
Wash the tomatoes. Use a sharp knife to score a cross at the bottom of each tomato. Blanch them in hot water and then peel the skins off.
Next, dice them. Divide the diced tomatoes into two portions.
- Take the enoki mushrooms, trim off the ends, and wash them thoroughly and set them aside to drain. Separate them into small bunches.
- Cut the egg tofu (or you can use other soft tofu) into bite-sized cubes.
- In a small bowl, mix the tapioca starch with the 3 tablespoons of water until combined. Set this slurry aside.
- Beat the egg in a small bowl.
🫕 Cooking Instructions
- Heat a pan over low heat. Add a little vegetable oil, followed by the chopped garlic and 1 tablespoon of the chopped spring onion. Stir-fry until fragrant.
- Add the enoki mushrooms and stir-fry until they begin to soften and release their moisture.
- Then, add half of the diced tomatoes and continue stir-frying until the tomatoes begin to soften.
- Pour the broth into the pan. Wait until the broth comes to a boil.
- Add the tofu and the remaining diced tomatoes. Simmer over medium heat for about 3 minutes, allowing the tofu to heat through and the tomatoes to retain some of their shape.
- Slowly drizzle the beaten egg into the soup in a thin stream, while gently stirring with a spatula to create beautiful egg ribbons.
- Give the starch slurry another stir (as the starch tends to settle), then gradually pour it into the soup, stirring gently to allow the soup to thicken.
- Season with salt. Add a little sesame oil to enhance the aroma. Stir gently to combine. Turn off the heat.
🍴 Serving
- Transfer to a bowl and garnish with the remaining chopped spring onion. It's now ready to be served hot.
- This bowl of mushroom and tofu soup has a well-balanced and perfectly delicious flavor. The hot soup, with its slightly thick and smooth texture, is easy to eat. It’s satisfying without being too heavy on the stomach.
- These steps are not difficult and don't take much time, resulting in a warm mushroom and tofu soup perfect for cold weather. Please try making it. It's delicious and healthy. Thank you for stopping by.🤗
