Boiled mung bean sprouts cucumber and dried tofu sticks in soy milk


100 grams mung bean sprout

100 grams cucumber

50 grams dried tofu stick

3 cups soy milk

1/2 teaspoon salt


1. Rinse the mung bean sprouts, slice the cucumber


2. Immerse the dried tofu sticks in warm water, until softened


3. Heat a stew pan over high heat, pour soy milk in the stew pan, bring to a boil


4. Turn down to medium heat, drop the tofu sticks in the stew pan, boil for 3 minutes


5. Drop the mung bean sprouts and cucumber in the stew pan, boil for 2 minutes


6. Season with salt


7. Serve