Tofu Egg Soup with Cucumber Recipe

Is there anything homier than a bowl of tofu egg soup with cucumber? The slowly simmer cucumber, tender todu, and rich soup, garnishing with a sprinkling of coriander is the definition of comfort food.

Wok, bowl.

1/2 cucumber, cut lengthwise into half, then slice well

3.5 oz./100 g tofu, cut into 1/2-inch thick and 1-inch long cubes

2 bunches coriander, chopped fine

1 tbsp.freshly grated ginger root

1 preserved egg, cut into 1-inch cubes

2 tbsps.vegetable oil

1 tbsp.cornstarch, mixed with 4 tbsps.water

P1

1. Add 2 tbsps.vegetable oil in a wok, heat and swirl to coat surface, when the oil is hot, add tofu cubes, cook until golden-brown.

2. Add preserved egg cubes, minced ginger, 2 cups water, and salt into the wok in question, bring to a boil (P2).

P2

3. Swirl the cornstarch/water mixture into the wok in which it was cooked, cook briefly to mix everything together, then add cucumber slices and coriander, cook over medium heat until cucumber turns tender, about 2-3 minutes.

4. Ladle into warmed bowl, let cool 5 minutes before serving (P3).

P3