Egg Drop, Tofu, Crab Meat Soup

By: Chef Sam and Chef Forest

PORTION

  • 4 persons

INGREDIENTS

  • Tofu (diced) ------- 0.8pcs
  • Crab Meat ------- 80g
  • Hon-shimeji mushroom ------- 80g
  • Carrot (diced/poached) ------- 80g
  • Green Pea (poached) ------- 80g
  • Egg ------- 1.2pcs

SEASONING

  • Chicken Stock ------- 0.6L
  • Salt ------- 0.4tsp
  • Sugar ------- 0.4tsp
  • Pepper Powder ------- 0.2tsp
  • Cooking Oil ------- 2tsp
  • Corn Starch Solution ------- a dash

GARNISH

  • Spring Onion/Coriander(Chopped) ------- a dash

 

Method of Preparation

  • Bring tofu soak in hot water 3 minutes (set a side) 
  •  Bring chicken stock to boil, combine all the ingredients tofu, crab meat, hon-shimeiji mushroom, carrot, green pea in and season up to taste, thicken up with corn starch solution and add in egg, stir well.
  • Garnish with spring onion and coriander
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