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Wednesday, May 23, 2012

Seaweed, Tofu and Minced Meat Soup

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.
[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
1/4 tsp salt
msg and pepper to taste
some spring onion - chopped
some garlic crisps [optional]
  1. 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.
  2. 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.
  3. Before serving, add in spring onions and fried garlic crisps [if preferred].
  4. Serve soup immediately.
Add seaweed just before serving otherwise you may get 'purplish' coloured soup.

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