Quick Bean Curd Soup

Global Cuisine > Chinese > Quick Bean Curd Soup
116 of 177 < prev next >

Preparation time: 10 minutes
Cooking time: 15 minutes

Serves 4

Ingredients :

15 g button mushrooms (sliced)
20 g bean curd/tofu (cubed)
A few drops of cooking oil
10 g garlic
5 g green chillies (finely chopped)
Salt and sugar (to taste)
20 g cornflour
5 g coriander leaves (finely chopped)
2 cups vegetable stock

Preparation of vegetable stock :

Boil a litre of water in a thick bottomed pan, add one of each of the following, roughly chopped : Carrot , onion , spring onion. Add a small piece of ginger, three to four cloves of garlic, one bay leaf and a few peppercorns. Allow to boil till the water reduces to half. Cool and strain through a muslin cloth or very fine sieve. Check seasoning ).

Method :

1. Heat some oil in a wok , and add the garlic and green chillies and sauté for two minutes . Add the vegetable stock , mushrooms and bean curd , and bring to a boil .

2. Check seasoning and remove the scum. Thicken the broth with the corn flour. Garnish with the chopped coriander.

3. Ready for serve.

Global Cuisine > Chinese > Quick Bean Curd Soup
116 of 177 < prev next >