Tofu and Seafood Soup
This is a delicious, clear Chinese soup, hence the use of chicken rather than fish stock.
Serves: 4
Preparation: + cooking time: 25 minutes
Plus: Freezing: not recommended
Ingredients
- 12 large Cooked Prawns, shells removed, cut in half lengthways
- 225g Skinless, boneless White Fish, thinly sliced
- 175g Tofu
- 1 tsp Cornflour
- 1 tsp Sesame Oil
- Freshly Ground Black Pepper
- 50g Carrots, peeled and sliced thinly
- 4 thin slices fresh Root Ginger
- 600ml Chicken Stock
- Salt
- 2 Spring Onions, cut lengthways in 2.5cm pieces, to garnish
Method
- Sprinkle the prawns, fish and tofu with the cornflour and oil and season with black pepper.
- In a large lidded saucepan, cook the carrots and ginger in the stock for 10 minutes.
- Add the prawns, fish and tofu and simmer for a further 2–3 minutes or until the fish is cooked.
- Adjust the seasoning if necessary. Serve garnished with the spring onions.
Tip
If you have time you could make homemade stock but omit herbs and instead add a 2.5cm grated piece of fresh root ginger and 1 tablespoon of soy sauce.
This recipe is from Homemade Soups by Grace Mulligan & Dilwen Phillips and published by Simon & Schuster in 2012 ISBN 978-1-47110-176-2 priced £12.99
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