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Monday, April 16, 2012

Tofu, Leafy Green Thick Soup

I love preparing food that can be cooked earlier [best in the morning] and only require reheating before meal time.  It will be hassle free to get dinner ready especially during hot weather season or when get home later than expected.  This is a quick to cook soup to serve with rice and the ingredients can be prepared earlier.    This soup is suitable for the old and young.

 
Ingredients
[serves 2-3]
1 piece soft tofu - diced
A handful of prawns without shells - lightly smashed and halved
A bunch of leafy green vegetable [I used 'A' Chai] - wash and cut thinly
1 egg - lightly beaten
600 ml water or soup stock 
salt, chicken stock granules ormsg and pepper to taste
cornflour mix to thicken soup slightly

1 stalk spring onion, a few slices ginger and some cooking wine [if not using soup stock] - Saute spring onion and ginger until slightly brown.  Add wine, then water. Bring it to a boil for a few minutes.  Discard spring onions and ginger.  Use stock for soup.

  1. Bring stock to boil, then add in tofu and prawns.  When soup is boiling add in vegetables and seasoning.  Give it a stir, thicken soup then pour in beaten egg in a circular manner.  Stir once after a few second when the egg has firmed up.  Add pepper to taste and garlic crisps [I did not add to soup because my hubby does not like garlic crisps in soup].
  2. Dish out to serve hot with rice. 

Note:
I served this thick soup with my Kocha Flavour Steamed Pumpkin Rice.



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