How to Make Spicy Mushroom Soup

Main ingredients:Mushrooms
Ingredients:Tofu Pops Five-spice Radish,Wood Ear Mushrooms,Coriander Green Onion,Ginger
Seasonings: Salt,Soy Sauce Flavor Vinegar,Black Pepper

Makes:
1 Soak mushrooms in washing rice water for 15 minutes, remove old roots and wash thoroughly to drain.

2 Slice one piece of tofu pop into strips, take a little bit of Carrot and wood ear mushrooms and slice them into strips.

3 In a wok, add a small amount of oil, stir-fry green onion and ginger until fragrant, then add carrot and stir-fry until soft, followed by adding mushrooms to stir-fry.

4 After the mushrooms release their liquid, add wood ear mushrooms and tofu pop strips, pour in an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and cover to cook for about 5 minutes.

5 Add a little salt, soy sauce, vinegar, and black pepper, stir well, then gradually add thin cornstarch mixed with water while continuously stirring until the soup thickens slightly. Turn off the heat and sprinkle in coriander.