Raw materials: 8-10 pieces of oil tofu (soybean foam), 1 small bundle of vermicelli, 1 tbsp of Kaho concentrated chicken juice, 1 tbsp of yellow wine, 2 tsp of salt, 1/2 tsp of white pepper, a few drops of sesame oil, ginger and scallions in moderation.

Steps/Methods

Prepare the necessary ingredients, shred the ginger, cut the scallions into small pieces, and soften the vermicelli.

Bring water to a boil in a pot and add bean curd and ginger and cook for 5 minutes.

Pour in the chicken juice concentrate.

Pour in the yellow wine and salt, I like to add a little bit of yellow wine to the soup for a flavor boost.

Pour in the softened vermicelli, and turn off the heat when the soup boils again for a minute, don't cook it for too long or the vermicelli will be spoiled and lose its flavor.

6

After turning off the heat, add the right amount of white pepper and sesame oil to the soup, and then sprinkle the right amount of scallions on the bowl and you can enjoy it.