Wednesday, July 25, 2007

Quick Mini ‘Steamboat’ Soup

This is a one-pot wonder for days that are too tired to whip up a big meal. It is improvised from the steamboat which we usually have, using its few common ingredients. Carrot is used to sweeten the soup and by using Chinese celery leaves (tang o), it spices up the soup with a lovely taste. Other ingredients like yam slices, different type of mushrooms, cabbage, corn etc can be added, if desired. Taking care not to overload with too much ingredients, as it is not a real steamboat. It goes well with cooked rice and chilli or dipping sauces.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2)
° 1 carrot, peeled and cut into chunks
° 2 baby corns
° 4 fresh shiitake mushrooms
° 4 vegetarian fishballs
° 1 slice ginger
° 500ml water
° 4 small beancurd puffs
° 100g silken tofu, cubed
° 100g-150g Chinese celery leaves (Tang O)
° salt and pepper, to taste
° dash sesame oil (optional)

1. Place the carrot, corn, mushrooms, vegetarian fishballs, ginger and water in a pot. Bring to a boil and simmer for 10 minutes.
2. Add in the beancurd puff, tofu, Chinese celery leaves and bring to a boil. Season to taste with salt, pepper and sesame oil.
3. Serve immediately.

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