Tuesday, May 21, 2013

HOT AND SOUR BEAN CAKE SOUP



INGREDIENTS:
4 cups water
1 chicken broth cube
25g dried black fungi (tenga ng daga) soaked in water
1 cup fresh spinach or watercress
2 tbsp. light soy sauce
2 tbsp. apple cider vinegar
Salt and pepper to taste
¼ to ½ tsp. hot sauce or chili flakes
1 block bean cake (tofu)
Cut into small dice
2 tbsp. potato flour or cornstarch dissolved in 3 tbsp. water
1 medium egg beaten
1 tbsp. sesame oil
Cilantro

PROCEDURE:
1. Boil water with chicken broth cube in pot.
2. Add black fungi and spinach then simmer for 4 minutes.
3. Season with soy sauce, vinegar, salt, pepper and hot sauce to taste.
4. Add tofu and potato mixture, stirring constantly until thickened.
5. Pour the egg into the broth, stirring constantly until it forms bits of ribbon.
6. Turn off the fire, add sesame oil.
7. Serve hot in a soup bowl, garnish with cilantro.
8. Best accompanied with tuna sandwich roll.

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