Lean tofu and nori ear

The delicate tofu makes the dish hearty, and the seaweed gives it a marine flavor, which makes the soup really taste like a fish soup.

Ingredients

• Potato 3-4 pieces
• Carrot 1 piece
• Onion 1 piece
• Vegetable oil 1 tbsp. a spoon
• Soy sauce 1 tbsp. a spoon
• Bay leaf 1 piece
• Black peppercorns 4-5 pieces
• Salt taste
• Water 1 500 ml
• Tofu 200 g
• Nori 2 sheets

Directions

1. Peel and cut the potatoes and carrots into medium cubes. Peel the onion and chop finely.
2. Heat vegetable oil in a saucepan, fry the onion until soft for 2-3 minutes.
3. Add potatoes and carrots to a saucepan, stir and fry for another 4-5 minutes.
4. Add soy sauce, bay leaf, pepper and salt to taste to the vegetables, add water.
5. Bring soup to a boil, reduce heat, and cook for 5-7 minutes until vegetables are tender.
6. Cut the tofu into cubes and the nori into thin strips. Add the seaweed and tofu to the soup and cook for another 3-4 minutes.