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Seafood and Tofu Soup
Seafood and Tofu Soup

When the weather is hot, some of us may just want to have a quick bite rather than a proper meal.

If you are one of them, this is a good recipe recommends for you.



Tofu 1 block

Shrimps   12

Squid       1

Straw mushrooms   6

Konjac     80 g

Fresh corn kernel     30 g

Chives     20 g

Egg  1

Water chestnut flour       2 tbsp

Chinese cooking wine     1 tbsp

Ginger, minced        1 tbsp

Sesame oil       1/2 tsp

Salt  1 pinch

Ground white pepper      1 pinch




1) Dice the tofu, squid and konjac. Cut the chives into sections. Cut the straw mushrooms into 4 and set aside.

2)  Marinate the shrimps and squids with Chinese cooking wine, minced ginger, salt and ground white pepper for 15 minutes.

3) Bring a pot of water to boil. Add tofu, shrimps, squid, straw mushrooms, konjac and fresh corn kernel. Bring to boil, reduce to medium low heat and cook for 20 minutes.

4) Beat the egg. Add chives and egg wash into the pot. Mix well.

5) Dissolve water chestnut flour in 2 tbsp water. Add into the pot, mix well and cook until thickened. Season with salt and sesame oil. Ready to serve.

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