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.
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.
- 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].
- Dish out to serve hot with rice.
I served this thick soup with my Kocha Flavour Steamed Pumpkin Rice.