Tofu & Seafood Thick Soup

Tofu & Seafood Thick Soup


1 box x 300g silken tofu (cubed)

130g shrimps (shelled & deveined)

50g deep-fried fish maw (soaked until soften, blanched in boiling water and cut into small pieces)

4 pcs filament stick (sliced diagonally)

2 dried mushrooms (soaked until soften, discard the stem and sliced)

1 egg white (lightly beaten)

1500ml water


2 tbsp concentrated chicken stock

½ tsp salt

¼ tsp ground white pepper


3 tbsp water chestnut powder mixed with 3 tbsp water


1 stalk spring onion (chopped)

Preparation Instructions:

  1. Add 1500ml of water into a pot and bring to a boil.
  2. Add in seasonings, fish maw and dried mushrooms, bring to a boil and continue to simmer for 5 minutes.
  3. Add in shrimps, silken tofu and filament stick and bring to a boil again.
  4. Thicken the soup with water chestnut powder solution and bring to a boil again.
  5. Stir in egg white and turn off heat.
  6. Dish out to individual serving bowl, garnish with chopped spring onion and serve hot.



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