A quick simple homemade tofu soup recipe with only 2 basic ingredients: fresh shrimps and silken tofu.
The fresh shrimp and soft tofu combination provides a contrasting texture. The tofu absorbs the flavour of the shrimps so that you get silky softness with the sweet taste of the ocean.
Fresh shrimps or prawns is a must for this soup because the soup base is very light and if the prawns aren't fresh, it will affect the taste.
Ingredients6 large prawns
200g tofu
500ml soup stock
salt and pepper to taste
Directions
- Cut the tofu into strips. To help the tofu keep its shape while cooking, they can be lightly pan-fried before adding to the soup
- I prefer the original bland taste and texture of silken tofu, and I do not mind if the tofu breaks up
- Wash and devein the prawns. Blanch the prawns in hot water
- Bring soup stock to a boil, add all ingredients
- Cook on medium low heat for 8 minutes
- Add salt and pepper before serving
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