Creamy Tofu Soup

This is a delicious and tasty Creamy Tofu Soup, the food outlets called it "Tofu Kang" in Cantonese - one of the chinese dialects. We all love this yummy thick creamy tofu soup, a resemblance of sharkfin soup. I have omitted crab meat and replaced by crab stick. Kids would love this thick creamy soup to go with steamed rice. It has a savoury taste blended with some rice vinegar....wow, it is super delicious when taken hot. A simple and fast to cook dish for the family :))


All you need : Serve 4

• 2 pcs of chicken breast meat
• 1 packet of soft white tofu - mashed it
  
• 5 pcs of chinese mushroom - soak to soften & cut into thin slices
  
• 5 pcs of crab stick - cut into small cubes
  
• 2 eggs
• 1 sprig of spring onion - chopped
  
• 1 Tbs rice vinegar
• 1/2 Tbs dark soy sauce
• 1 Tbs cornflour - add 2 Tbs water
  

Simple Process :

• Boil 1 litre of water with the chicken breast meat for 20 mins
• Dish out the cooked chicken meat and hand shred it into pieces
• Put the mashed white tofu, chinese mushroom into the chicken soup, allow it to boil over medium heat for next 5 mins
• Add in the shredded chicken, dark soy sauce, rice vinegar, dash of pepper and salt to taste
• Next add the cornstarch, bring to a boil, quickly stir in the beaten eggs, off heat
  
• Ready to Serve Hot - garnish with the chopped spring onion and a dash of sesame oil
  

Enjoy a Healthy and Yummy Soup!