Ingredients: tofu, eggs, green vegetables (cabbage or spinach), Flammulina velutipes, shredded carrots, salt and sesame oil.

Method: ① Wash and cut vegetables, cut tofu into small pieces, and break up the egg liquid for later use. (2) Boil a pot of water, add tofu, Flammulina velutipes and shredded carrots. After the water boils, slowly pour in the egg liquid, then add the vegetables, add salt, and pour sesame oil after turning off the fire.

Seaweed and Egg Soup

Materials: 3 pieces of laver, 2 Chinese cabbage, 2 eggs, 4 cups of soup, seasoning salt 1 teaspoon, a little sesame oil and a little starch.

Practice 1. Boil the broth in a pot, wash the Chinese cabbage, put it in the soup, reduce the heat, and season with salt. 2. Beat up the eggs, add a little water starch and mix well. Pour in the soup when it boils, and turn it down when the egg blossoms float. 3. Tear small pieces of laver into the soup, immediately turn off the fire and take it out, and finally drop a little sesame oil.

Tofu and laver soup

Ingredients: tofu 1 piece, 2 pieces of laver, tomato 1 piece, kohlrabi 1 piece (about 40g), 8 cups of vegetarian soup with a little salt.

Method: 1, wash everything, cut laver into small pieces, cut tomatoes into corners, cut kohlrabi into strips, and cut tofu into four pieces. 2. Boil the vegetarian soup in the pot, first add tofu, tomatoes and kohlrabi strips and cook for a while, then put down seaweed and season with salt.

Porphyra and eggs are the most convenient, and they are always available at home. That's what my mother came to use, and she was in a hurry.