It may not be the best soup but it can still be tasty to our taste buds. Moreover, it is simple, healthy, quick to cook and cheap [not more than Ringgit 2.00]. So much better when served steaming hot in a claypot with rice.
Ingredients
[serves 2-3]
1 piece tofu - cut into 6 or 8 cubes
50 gm minced meat - marinate with light soy sauce, sesame oil, pepper and cornflour
1/4 piece of seaweed - wash and drain of water in a colander
500 ml water or 3 rice bowls
1 tsp tung choy - rinse
1 tsp tung choy - rinse
1/4 tsp salt
msg and pepper to taste
msg and pepper to taste
some spring onion - chopped
some garlic crisps [optional]
- Bring water and tung choy [preserved salted vegetable] to boil in soup pot [I used claypot]. When boiling, drop in the minced meat [not necessary meatballs] using a spoon. Boil soup for a few minutes or until aromatic.
- Add in tofu cubes. Let the soup comes to a boil again while you add in seasoning to taste. Lastly add in seaweed. Give it a stir. Off fire once the soup boils again.
- Before serving, add in spring onions and fried garlic crisps [if preferred].
- Serve soup immediately.
Add seaweed just before serving otherwise you may get 'purplish' coloured soup.
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