Shepherd’s Purse Tofu Soup
Shepherd’s Purse Tofu Soup
1 pack frozen shepherd’s purse in diced style (馄饨荠菜) 250g
1 pack of soft tofu (300g)
1 piece of winter bamboo shoot (from frozen winter bamboo pack)
1 ½ tbsp Water for starch
1.5 litre Water for the soup
¼ tsp oil
1 tsp salt
2 ½ tbsp potato starch
1. For convenience, recommend to purchase diced shepherd’s purse (馄饨荠菜)
2. Add salt and drip oil when cooking bamboo water.
3. Use gentle water to wash Tofu.
4. No need to defrost shepherd’s purse frozen pack.
5. Keep the lid of the soup pot open while cooking shepherd’s purse and Tofu.
6. Optional to cook bamboo water for an extra delicious taste layer.
1. Boil 1.5 litre of water in the soup pot with bamboo shoot.
2. Add 1 tsp of salt and drip some oil in the soup pot as well.
3. Once the water is boiling, reduce heat and keep it boil for 15 minutes.
4. Wash and cut Tofu to small pieces.
5. In 15 minutes, add shepherd’s purse and Tofu into the soup pot.
6. Bring the soup to boil again.
7. Reduce heat. Still keep the soup boiling for 2 minutes. Keep the lid open.
8. Dilute 2 ½ tbsp potato starch with 1 ½ tbsp water.
9. In 2 minutes, slowly add starch water into the soup. Keep stir during the progress.
10. Turn off the heat. Keep stir bit more time to settle the starch
11. Soup is done. Enjoy.
