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Fat reducer: Enoki mushroom soup with tofu and kelp knots

2018-06-28 16:00:39
Ingredients:
A chunk of tofu
100g kelp knots
A pack of Enoki mushrooms
Moderate chopped shallots
A pinch of salt
Steps:
1. Cut the root of Enoki mushroom and discard it off, then rinse mushrooms off and cut tofu into dices.
2. In a stockpot with moderare boiling water, firstly drop in kelp knots and maintain for 7-8 minutes over high flame.
3. Blend with Enoki mushrooms and tofu slices, go on for another 3 minutes or so and lightly season to taste with a pinch of salt and sprinkle with a handful of chopped shallots. Enjoy.
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