I was so overwhelmed by all the rich food during the Lunar New Year holiday 😰😰😰 I was craving something light, and my family was also strongly urging me to eat lighter meals 🤭🤭🤭 It's time to lighten the load on my stomach... So for breakfast today I made a pot of "Seafood 🦐 and Vegetable 🥬 Dumpling Soup" ༄ It was incredibly delicious, refreshing, and not greasy at all... Everyone raved about it 🫰🫰🫰
Materials
Delicious and light "Seafood and Vegetable Dumpling Soup" Recipe Steps
Clean and wash the bok choy, separate the stems and leaves and cut them into pieces. Peel and wash the potatoes and slice them.
Dice the tomatoes and chop the scallions.
Cut the ready-to-eat sea cucumber and shrimp into large cubes, and beat the eggs in a bowl.
Add flour to a bowl, then add water little by little, stirring constantly to form small dough balls.
Heat oil in a wok, add chopped green onions and sauté until fragrant, then add tomatoes and cook until they release their juices.
Add potatoes and bok choy stems, stir-fry for one minute, then add light soy sauce and oyster sauce.
After stir-frying, add water and bring to a boil over high heat. Once boiling, add the dough pieces while stirring constantly to prevent them from sticking together.
Cook the dough until it is 80% done, then add sea cucumber, shrimp and bok choy leaves. Bring to a boil and then pour in the beaten egg.
Turn off the heat once the egg mixture has solidified, then add salt, chicken bouillon, and sesame oil to taste.
The soup is fresh and delicious.
The color is also superb.
Come on, open your mouth 👄
Tips for a delicious and light seafood and vegetable noodle soup
No skills required, no difficulty!
