材料:
泡菜 100克
韮菜 40克
軟豆腐 1磚
蜆肉 80克
清湯 800毫升
做法:
1.
韮菜切段,豆腐切塊。
2.
燒熱油, 爆香泡菜和蜆肉, 加入韮菜和泡菜水,加入清湯,放入豆腐,蓋上煲5分鐘。
Kimchi and tofu soup
Ingredients:
Kimchi 100g
Chinese chives 40g
Soft tofu 1 piece
Clam 80g
Chicken broth 800ml
Steps:
1.
Cut Chinese chives and tofu in small pieces.
2.
Heat the oil, pan fry kimchi and clam. Put in chives and kimchi sauce, then put in chicken stock. Put tofu in soup, then cover the lid and cook for 5 minutes.