Pickled Cabbage and Tofu Fresh Vegetable Soup

Pickled Cabbage and Tofu Fresh Vegetable Soup

In the fall, it is a little cool. Maybe your hand and foot were cold. And this Pickled Cabbage and Tofu Fresh Vegetable Soup is fresh and delicious. What’s more, it warm stomach well.

Main ingredients:
 

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50g pickled cabbage,
200g Tofu
50g meat balls

Other ingredients:
A right amount of cooking oil, salt, beef powder, carrots, pumpkin, beech mushrooms, onion, green onion and garlic 

Instructions:

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1. Cut pickled cabbage into segments; cut tofu into dices; cut onion into small dices; cut pumpkin and carrots into strips; cut root of beech mushrooms; cut green onion and garlic into the very fine; 
2. Heat vegetable oil in the pot, fry green onion and garlic;
3. Pour pickled cabbages into pot, fry and stir it evenly;
4. Add carrots, fry and stir evenly;
5. Pour a big bowl of water and 1 tsp of beef powder;
6. Discover the pot and add hot pot balls;
7. Boil it for five or six minutes, pour tofu dices and cover the pot, boil it for five or six minutes until the balls were mature fully;
8. Pour the other vegetable, boil it for one or two minutes, that’s ok.

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Tips:
You can use soup-stock, Strong Shang Bao, or Chicken essence oyster sauce instead of beef powder.

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