Easy.

A box of tender tofu, 1 1/2 cups of chicken broth or more, a small strip of frozen seafood/buy fresh shrimp and clams for a fresher flavor, any amount,

Bring a pot of water to a boil over high heat, and then immediately add the following ingredients to the pot

3 ? cups of garlic finely chopped, 3 or 4 green onions chopped in large chunks, a small spoonful of ginger juice/a bit of thinly sliced ginger

2 green chili peppers, 2 red chili peppers, all sliced (2 or more), and 2 red chili peppers, all sliced (2 or more). 2 green chilies, 2 red chilies, all sliced (depending on your taste, if you can eat spicy, put more, if you can not eat spicy, put less)

Burn on high heat, and then a little bit of low heat for a while

Add a little soy sauce, about 4 table spoon (the mouth of the people who are light to put a little bit)

Lastly, you can also in the soup on the egg, cover and wait for the egg is cooked

P. After adding the chili, when the pot boils, taste it first, and add more chili and chili powder if it's not spicy enough

P.P.S If you don't eat seafood, you can add mushrooms, pork, or beef to the tofu soup

Korean soybean paste soup

I know that soybean paste soup started from watching Korean dramas, and it's a very homemade soup in South Korea. Everyone knows the nutritional benefits of soybeans, especially women who need a little extra; and it's all good for the health of people with poor digestion and appetite. Because of its popularity, each family may have its own unique way of making it and its own secret recipe. Apart from the basic ingredients, such as tofu, zucchini, chili pepper and scallions, some people like to add radish, mushrooms, clams, squid, sliced beef and other different ingredients. Sissi believes that as long as it's your favorite ingredient, you can basically use it to make soup.

Sissi's recipe:

1) Prepare the ingredients: two tablespoons of boxed soybean paste, a good amount of crushed Korean chili, a piece of tofu cut into cubes, a king mushroom cut into strips, a dozen dried small fish and a small handful of kaiyaki in a small bowl used to make the soup, a green onion cut into diagonal segments, and a half a head of garlic peeled and sliced. The picture is less photographed beef tenderloin and dried seaweed, beef tenderloin sliced or cut into strips, with soy sauce, yellow wine and cornstarch, marinated for a moment; dried seaweed rinse.

2) small dried fish, open ocean and dried kelp into the soup pot, filled with water to boil, turn to medium-low heat and simmer for 20 minutes, that is, into a delicious soup base. Fish out the dried fish, Kai Yang and kelp discarded.

3) Soybean paste ladle into the soup base to boil, add tofu, chili peppers, mushrooms, garlic and boil again, then add beef tenderloin to spread out, and when it rolls, adjust the flavor of the soup and sprinkle with green onion segments to serve.

Sissi added a tablespoon of Korean chili peppers to the soup because they weren't spicy enough, so it looks bright red in the photo.

Fresh and Easy Seafood and Tofu Soup

I've never been a big fan of tofu. Not to the extent that I loathe carrots, but I don't eat them very often. I've been looking for recipes online for a long time to get my nutritional balance right. This seafood and tofu soup I tried tonight was right up my alley.

I used frozen clams from the supermarket tonight (but other shellfish, shrimp, and squid would be fine, but I think shellfish and clams have a fresher flavor). Once melted, remove the blackened insides and mud lines and marinate in cooking wine. While this is going on wash the bok choy for about one or twenty minutes, wash the marinated clams repeatedly to get rid of the mud and sand, put them in a pot, and then add the chopped green onions and ginger. Boil over high heat for one minute. Then add the tofu and bok choy, salt, cooking wine and cook for another ten minutes. I also put a little bit of pepper and sesame oil before turning off the heat. The online seafood and tofu soup may be a bit more complicated. The Korean style may need to be spicier,

The European style has to add egg. But I still like the simplicity. The addition of seafood makes the soup very tasty, and the tofu and bok choy are no longer boring

Sea Cucumber and Tofu Soup

Ingredients: Ingredients:

450 grams of sea cucumber, 1 box of young tofu, 3 green onions, 4 slices of ginger, 1 egg. Seasoning A 4 cups of stock. B 1 tsp salt, 1 tsp sesame oil, 1/4 tsp pepper, 1 tbsp each rice wine, starch water and soy sauce.

Method: (1) Cut open the abdomen of the sea cucumber, remove the intestinal mucus, and wash the mud; wash and cut the tofu into small pieces; wash and cut half of the green onion into minced pieces and half of it into segments; wash and remove the skin of the ginger and cut half of it into minced pieces and half of it into thin slices; beat the egg.

(2) Heat 1 tbsp oil and sauté the scallions and ginger, then pour in 3 cups of water and bring to a boil, blanch the sea cucumber, remove and drain.

(3) In a separate pot, pour in Ingredient A and bring to a boil, add sea cucumber, tofu, scallions and ginger, simmer for 8 minutes. Add the ingredients of Ingredient B and mix well, pour the egg sauce on top, and sprinkle the chopped green onion and ginger on top.

Features: Tender texture and rich in nutrients, regular consumption of nourishing and beauty effects.

Seafood Tofu Soup

Information: a piece of young tofu, shrimp four two, half a catty of grasshopper fish,

fruit peel quarter one, four broccoli, four bowls of water.

Seasoning: 1 teaspoon of salt, a little bit of koji powder.

Method: (1) Remove the shells and intestines of shrimps and wash them well, dry them and fly them in water

. (2) Clean the gills and intestines of the grasshopper fish and fry it in a little oil until golden brown. (c) Steam the tofu for 5 minutes, then remove the water and cut into pieces. (D) Add 1 tablespoon of oil and 4 bowls of water. Boil the tofu, grasshopper fish, and fruit

skin for 20 minutes, then add broccoli and boil for a while.

Seafood tofu http://www.geocities.jp/duckchufang2/page174.html (photo)

Ingredients : (1) a piece of tender tofu (cut into cubes) half a catty of small sea clams, 6 medium shrimp (head and shell, pick the intestines, cut into sections), (2) slices of mushrooms, slices of cucumber, slices of chili peppers, (3) chopped green onion.

Seafood soup base: two bowls of water with ginger, scallions, cooking wine boil. Add the clams and scald them until they open (remove the meat and set aside). Shrimp head, shells added to the soup and simmer for thirty minutes until a bowl left.

Seasoning: (1) one bowl of soup base, (2) one tbsp oyster sauce, one tsp chili powder, one tbsp light soy sauce, one tbsp sesame oil, one tbsp monosodium glutamate (MSG), and (3) a pinch of cornstarch in water.

Method : Bring soup base to boil, add tofu, ingredients (2) and scald. Add all the seasonings, clams, shrimp and cook evenly, hook with rice flour water, sprinkle with green onion can be

Seafood and tofu casserole

Seafood casserole with tofu to the bottom, because the tofu itself does not have any flavor, if you add seafood on top of the tofu, the tofu will be absorbed by seafood, the whole pot of tofu will be very tasty and delicious, as for the use of what seafood, or with a few kinds of seafood and there is not a certain limit to the number of seafood in the pot, more than several kinds of seafood together in the flavor, the seafood is also a good choice. There is no limit to what seafood you can use or how many seafood you can use, as the flavor will be better with more than one type of seafood.

Materials:

Shrimp ................ .10 pieces

Scallions ................ .2 sticks

Ginger ................ .6 slices

Fish fillets ........... .4 taels

Fresh scallops ........... .10 capsules

Straw mushrooms ........... .10 capsules

Oyster sauce ........... .1 tablespoon

Fresh shiitake mushrooms ........ .5 pieces

Chicken stock cube ......... Half a block

Egg and tofu.... .1 box

Green stemmed cabbage hearts.... .4

Marinade:

Salt, wine, cornstarch in moderation

Methods:

Shrimp shelled and washed, and fresh scallops, fish slices, respectively, with marinade for 10 minutes. Put them into boiling water and scald them for a few moments, then fish them out

Split the green pedicel into two, scald them in boiling water and fish them out, rinse with cold water, cut the tofu into cubes, deep fry them in hot oil until the skin turns golden brown, then drain them out, and cut the fresh shiitake mushrooms into small cubes

Spurge the scallions and ginger in an oiled pan, then add the mushrooms, shiitake mushrooms, and green pedicel and saute them for a little while, then put down the oyster sauce and the stock and cook them until they boil, then pour them into a casserole dish, and at the same time, put down the tofu and the seafood, then cook them until they thicken up and serve them to the table. Bring to a boil, then add the tofu and seafood ingredients and thicken the sauce

Remarks:

If you don't have a casserole dish, you can also use a water dish to serve.

First, add one cup of water to the chicken stock cube and bring to a boil to make a soup.