Tofu soup recipe with silken tofu and dried scallop
The texture of this tofu soup recipe with silken tofu is smoother and less crunchy than the tofu soup recipe with carrot and bamboo shoot although both are thickened soups.
Dried scallops 干贝 (gan bei) is a common chinese dried good. When it is fully rehydrated, it is plump, slightly chewier and full of flavour. Tasty! One of my favorite soup stock ingredients.
Picture of dried scallops or conpoy
The green vegetables are chopped up really fine. Frozen spinach would work great here. Save the chopping and readily available.
Ingredients
-
1 box silken tofu
50g minced greens (lettuce, spinach or mustard green)
2 dried scallops, soaked and rehydrated
300ml soup stock
1 tbsp of cornstarch mixture
Salt and pepper to taste
Dash of sesame seed oil
Directions
- Cut the silken tofu into tiny cubes
- Parboil the greens before mincing
- Soak the dried scallop with hot water and break into smaller pieces
- Bring the soup stock, tofu, greens and scallop to a boil in a pot
- Add the salt and pepper
- Stir in the cornstarch mixture
- Remove from heat
- Dash of sesame seed oil
- Serve
Recipe link: http://www.homemade-chinese-soups.com/tofu-soup-recipe-02.html
