Carrot Tofu Puff Chinese Cabbage Noodle Soup
Carrot Tofu Puff Chinese Cabbage Noodle Soup
1 to 2 Carrot (130g)
Fried Tofu Puff 1 pack (200g)
Chinese Cabbage 6 leaves (390g)
1 box Vegetable stock (1 Litre)
Noodles 300g or suit, fresh or dried noodles
Salt ¼ tsp (optional) for soup, ½ tsp for Noodles
Oil 1-2 drops
Water 2 litres to cook noodles
Sesame oil 1-2 drops (optional to use)
1. We may eat carrot with or without skin.
2. Cut Chinese cabbage into 2cm to 3cm small pieces.
3. Cut Tofu puff into half.
4. Need to cook Chinese cabbage in the soup for 20 minutes for better taste feeling.
5. Press down tofu puffs during soup cooking, to let them absorb juice.
6. Add salt to noodle pot will make the noodles tasty and blend with soup and veggies.
7. Cook steps A and B in around the same time, and aiming to finish both cooking at the same time as well. This makes the noodle soup quick and yummy.
1. Brush or wash the carrot.
2. Wash the Chinese cabbage.
3. Wash the Tofu Puffs.
4. Cut off both end of the carrot. Slice the carrot.
5. Cut Chinese cabbage into small pieces, about 2cm to 3cm pieces.
6. Cut Tofu puffs into half.
7. Following cooking steps A and B may be cooked at the same time.
A: Cook the Chinese cabbage soup.
1. Fill a pot with vegetables stock. Put the whole box in. (soup pot)
2. Add ¼ tea spoon of salt.
3. Drip 1-2 drops of oil.
4. Add carrot.
5. Add Chinese cabbage into the pot.
6. Add tofu puffs.
7. Heat the pot. Bring it to boil.
8. Once it is boiling, reduce the heat.
9. Still keep the soup boiling.
10. Cook for 20 minutes.
11. In 20 minutes, turn off the heat.
12. Carrot tofu puff Chinese cabbage soup is cooked.
B. Cook noodles.
1. Add 2 litres of water into another pot. (noodle pot)
2. Heat the noodle pot and bring it to boil.
3. Add ½ tsp of salt into the noodle pot.
4. Once the noodle pot is boiling, add noodles.
5. Stir the noodles.
6. When the pot is boiling again, keep the lid open.
7. Keep it boiling for 4 minutes as I am using fresh noodles. Boil for 10 minutes if you are using dried noodles.
8. In 4 minutes, turn off the heat.
C. Serve
1. Transfer the noodles into a big bowl.
2. Scoop carrot, tofu puff, Chinese cabbage and the soup from Procedure A on top of the noodles.
3. All steps may be completed within half an hour.
4. Enjoy.
