Spicy Enoki mushroom and white tofu soup

The weather from this morning until the afternoon was cloudy, occasionally the cold wind blew quite hard, the cold wind made my body shiver. That's why I'm thinking about what to cook for tonight. I looked at the food ingredients in the refrigerator, it seemed like there were some food ingredients for making warm soup. I saw that there were enough Enoki mushrooms and white tofu, I decided to make a soup with a spicy taste, a spicy soup with fresh broth will help the body stay warm.

I don't add a lot of spices to make soup, nor do I add soup leaves and leek leaves to my soup (usually I add soup leaves and leek leaves to soup). I just want to enjoy the freshness of Enoki mushrooms and the softness of white tofu, because Enoki mushrooms make the soup sauce fresher and more delicious. I can add a little mushroom for natural flavoring and to strengthen the taste of the soup.

The ingredients

The ingredients I use to make this spicy soup are :

20 pieces of white tofu (choose tofu with a soft and chewy texture)
200 grams of Enoki mushrooms
100 grams of carrots
100 grams of potatoes
1 Peking onion
5 pieces of garlic
1 large tomato (choose those that are still firm)
3 red tick chili
1 spoon eat salt
1500 mL of water

To make this spicy soup, I don't use cooking oil, I use lots of water, because I like soup with lots of sauce, so it feels warm in the stomach.

Preparation

The first thing I prepared was the potatoes, I peeled the skin.

next I removed Ari's skin on the carrots,I scraped off the carrot skin with a knife, I only removed the epidermis.

then I washed the carrots and potatoes.

Then cut the potatoes into several pieces, no need to cut them small, because potatoes cook quickly.

Also cut the carrots into several pieces, I cut the carrots thinner than the potatoes, because carrots take longer to cook than potatoes.

Then I peeled the Peking onion skin, for the garlic skin I peeled it,I always have a supply of peeled garlic.

Then I washed the garlic, Peking onions, tomatoes and red tick chili.

thinly slice the garlic and Peking onions, I like thin and large slices of garlic and Peking onions, so I can easily find them in my soup stock.

I choose tomatoes that are large and still hard (half-ripe), because the water content in tomatoes that are still hard is less than tomatoes that are ripe, this will affect the freshness of the soup.

Then cut the tomatoes into several parts, according to each one.

Also cut the red tick chilies.

for white tofu, I just cut it into two parts.

Lastly for the Enoki mushrooms, I removed the tuber part.

Then wash them carefully, so that the soft Enoki mushrooms are not destroyed.

Then I cut it into three parts.

How to cook

1.Boil water until hot.

2.Add the sliced garlic, Peking onions, tomatoes and red tick chilies.

3.Add the carrot pieces and potatoes.

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4.add salt.

5.Cook until the carrots are soft.

6.Once the carrots are soft, then add the white tofu pieces, cook until the white tofu expands.

7.Add the Enoki mushrooms.

8.Cook until the soup becomes slightly yellowish, because the pieces of Enoki mushroom become the broth, this is what makes the soup taste more delicious.

The result

Spicy white tofu and Enoki mushroom soup is ready to be served.

I love enjoying a warm bowl of soup, the sliced Enoki mushrooms are my favorite part. It feels soft but when you bite into it, it still feels crunchy.

Thank you for reading my post.