Braised Abalone with Vermicelli
March 17, 2025
10 Minutes
Easy
Nutritional Information
650 kcal
Calories
30g
Protein
22g
Carbohydrates
33g
Fat
This delicious tofu and mushroom soup is a savory, umami-packed dish that’s both comforting and full of flavor. Blanching the tofu removes any beany taste, while dried shrimp and mushrooms add a rich depth to the broth. The secret lies in the roux—peanut oil and flour cooked until bubbly—which thickens the soup into a creamy, velvety texture. Fresh ginger and a splash of cooking wine enhance the aroma, making every spoonful irresistible. Perfect for a light yet satisfying meal, this recipe brings together simple ingredients in a way that feels gourmet. Quick to prepare yet full of complex flavors, it’s a must-try for tofu lovers and anyone craving a warm, nourishing bowl of soup.
Ingredients
Main Ingredients
- tofu
Secondary Ingredients
- mushrooms
- dried shrimp
Sauce and Seasonings
- peanut oil
- flour
- broth
- ginger
Instructions
0% Complete
1
Step 1
Cut the tofu into strips and blanch them in boiling water to remove the beany flavor.
2
Step 2
Cut the mushrooms into strips, blanch them in water, and soak the dried shrimp in water.
3
Step 3
Place a wok over the fire, add a spoonful of peanut oil and a small spoonful of flour, stir-fry over low heat until the oil and flour form large bubbles, then small bubbles. Quickly pour in the broth and bring to a boil over high heat. When the soup turns white, add the tofu strips, mushroom strips, dried shrimp, ginger, and cooking wine. Cook until all the flavors are combined.
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