海帶豆腐湯配素水餃
Dumplings with Kelp Node Tofu Soup




材料:
素水餃 – 250g
通用海帶結(切絲)- 20克
薑(切片)- 8克
豆腐(切粒)- 80克
靈芝菇 – 30克
湯調味料:
一口田天然海鹽 – 適量
香菇粉 – 2茶匙
糖 – 適量
水 – 300毫升
胡椒粉 – 適量
Ingredients:
Veggie Dumpling – 250g
TY Kelp Node (shredded) – 20g
Ginger (sliced) – 8g
Tofu (dice) – 80g
Shimeji mushroom – 30g
Soup seasoning:
UO Natural Sea Salt
Mushroom powder – 2 tsp
Sugar
Water – 300ml
Grounded pepper
做法:
- 海帶結用水浸軟。
- 豆腐及靈芝菇用鹽水汆水,盛起備用。
- 將水、薑片、豆腐粒、海帶結、靈芝菇一同煮滾。
- 收慢火煮15-20分鐘左右,放入調味料滾起即成豆腐湯。
- 素水餃煎至金黃色,與豆腐湯一同食用。
Steps:
- Soak kelp node in water until soften.
- Blanch tofu and shimeji mushroom with salt, drain and set aside.
- Add water, ginger slices, tofu, kelp node and shimeji mushroom in a pot, bring to boil.
- Simmer on low heat for 15-20 minutes, add seasoning.
- Sear dumplings until golden brown. Serve with tofu soup.



