Chinese Parsley Soup
Fun fact! Chinese parsley is also known as cilantro! Check out this super easy recipe -- perfect for a cool fall/winter night!
Ingredients
- 2 bunches cilantro
- 12.3 oz. tofu
- 2 preserved duck eggs
- 2 cans/cups low-sodium chicken broth
- freshly ground black pepper to taste
- drizzle of sesame oil
Instructions
- Wash the cilantro thoroughly and cut them into two halves. Cut the tofu into cubes and dice the preserved duck eggs into small pieces.
- Pour 2 cans of chicken broth into a pot and add cilantro + egg pieces. Pour just enough water to cover all the ingredients, then heat them up until boiling.
- Add the tofu cubes into the soup and keep heating til it boils again. Add pepper to taste and a drizzle of sesame oil.