Bean Curd Seafood Soup Recipe

Ingredients:

1 piece
1 (about 200 g)
6
2 pieces
3
6
1500 ml

Seasoning:
1 tsp
1 tsp
1 tsp
1 tbsp

3 tbsp
2
1 tbsp

soft bean curd, mashed into puree
cuttlefish, shredded
crab sticks, shredded
ham, shredded
black mushrooms, baked & shredded
water chestnuts, peeled & shredded
stock

salt, 1 tbsp light soy sauce
oyster sauce
sesame oil
shaoxing wine
dash of pepper and chicken stock granules
corn flour, mixed with 5 tbsp water, for thickening
egg whites
chopped spring onion

Directions:

1. Bring stock to boil. Put in all ingredients, seasoning and bring to boil.

2. Add in corn flour water and mix well. Then add in egg whites, mix well and remove from heat.

3. Dish soup into individual serving bowl, sprinkle chopped spring onion on top and serve with black vinegar if desired.

Tips: You may use egg bean curd or homemade egg bean curd to substitute soft bean curd