Capsicum and Tofu Soup is a nutritious, refreshing and delicious vegetarian soup for spring. Both capers and tofu are rich in protein, vitamins and minerals and are low in fat and calories, making them very healthy ingredients. This soup is very easy to make, so we'll go into more detail below.

Preparation materials

Capsicum annuum: 200 grams

Tofu: 1 block

Egg: 1

Salt: moderately

Ginger: moderately

Scallion: moderate

Clean water: moderate

Steps

1. Prepare capsicum annuum and tofu

Capsicum annuum Wash and cut into pieces, cut tofu into small pieces and set aside.

2. Prepare seasoning

Cut ginger into slices and beat eggs.

3. Cook the capers

Put the capers in a pot, add the right amount of water, boil over high heat and then turn to low heat and cook for about 5 minutes until the capers are cooked through.

4. Add tofu

Place the tofu cubes into the pot, bring to a boil again and then turn down the heat and cook for about 5 minutes until the tofu is cooked through.

5. Seasoning

Add salt to taste, according to personal taste.

6. Add eggs

Pour the beaten egg mixture slowly into the pan, stir well with chopsticks and cook until the eggs are cooked through.

7. Plate up

Serve the caper and tofu soup in a bowl and sprinkle with chopped green onion.

Tips

1. Do not cover the chestnut when cooking, so as not to discolor the chestnut.

2. After adding the tofu, stir gently so as not to break the tofu.

3. When adding eggs, turn down the heat a bit to avoid overcooking the eggs.