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Tofu in Egg Flower Soup

Monday, October 19, 2009

 

 

 

 

Have you guys notice that there’s an increase of tofu dishes in my post. I hope you won’t have a aversion to them, it’s just that i had unearthed a tofu cookbook that i’ve bought years ago and they still tempt me to try the dishes featured in it. Well, i guess that’s the reason i bought it in the first place.

Now tofu is actually quite popular in Asian countries, and there is a wide variety of it in the supermarkets. They are called differently, which will determine how they should be cooked. Like bean curd and bean curd puffs, deep-frying or stir- fry is recommended, whereas tofu is usually cooked  in soup. It is also being used to make smoothies and jelly pudding. I think i saw a cheesecake recipe the other day using tofu as part of the ingredients too!

Well, i belive that this craze in cooking tofu will last a while yet, and i hope everybody will bear with me, until the next craze hits me, that is.

Photobucket

 

 

Tofu in Egg Flower Soup

 

Ingredients:

 800 ml           water

1 cube              vegetable stock

1 box                soft tofu, cubed

1                         egg, lightly beaten

50 g                  spinach, washed and chopped

 

Method:

1.     Bring water to boil in a large pot. Add vegetable stock and simmer on medium

        heat until stock dissolve.

2.    Add tofu and bring to boil again.

3.    While boiling, add beaten egg in thin stream while stirring the hot soup.

        Careful not to break the tofu.

4.    Add spinach and off heat immediately.

5.    Ladle into bowl, garnish with fried shallots, sesame oil and serve.

 

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2 Comments leave one →
  1. Saturday, October 31, 2009 8:02 pm

    Oh I love everything tofu!
    I sometimes would take the tofu out and dip it in some sauce to eat.

  2. Monday, October 19, 2009 3:26 am

    Lovely tofu egg flower soup!! This one seems to be interesting..will give a try.

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