Thursday, July 9, 2009

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, 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!

1 comment:

  1. WOW (impressed look). Your tofu dish looks so yummy.

    Here I bought a sauce pack for Sauce for Mapo Tofu so as to skip all the seasonings! and i will try this friday after work.