Green vegetable, ham and tofu soup

Overview

I often buy tofu to eat recently. I used to prefer Lao Doufu (Northern Tofu) to make mapo tofu, fish-flavored tofu, hot pot tofu, tofu balls... Now I prefer soft tofu (Southern Tofu), and it feels good to make a light tofu soup.

Tags

• soup
• chicken essence
• chinese cabbage
• ham sausage
• silky tofu
• starch
• salt

Ingredients

Steps

1. 1 Soak the Chinese cabbage in rice washing water or light salt water and wash it;

   

2. 2 Drain the water and chop into fine pieces;

   

3. 3 Wash the soft tofu and cut into small pieces;

   

4. 4 Chop the ham sausage and set aside; I used one stick, but the actual amount is 0.5 sticks;

   

5. 5 Put the pot on the fire, pour in water and boil, put the soft tofu into the pot and blanch the water;

   

6. 6 Take out the blanched tofu, drain and set aside;

   

7. 7 Heat another oil pan and sauté the cabbage until fragrant;

   

8. 8 Pour in appropriate amount of water or stock and bring to a boil;

   

9. 9 Add appropriate amount of salt;

   

10. 10 Put the blanched tofu into the soup and cook it briefly; add an appropriate amount of starch to water and stir evenly. If you like the soup to be thicker, use thicker starch. Otherwise, thicken the gravy; stir the water starch evenly and pour it into the pot. At the same time, use a shovel to push the soup carefully; add chicken essence and sprinkle with minced ham.