昆布豆腐湯配素水餃 – 素茂 Vege Prosper

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：

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.