Beancurd In Thick Soup (Tofu Kan) 豆腐羹

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Instructions

 

Prepare the ingredients:

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  Have ready all ingredients needed to make the beancurd soup.
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  First rehydrate dried shiitake mushrooms, drained and slice into thin strips.
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  Also soak dried scallop in clean water till soft. Drain, retain the water and break softened dried scallop into strips.
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  Cut button mushrooms into thin slices. Dice shelled fresh prawns into bite size pieces.
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  Cut 1 box of soft tofu into strips.
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  Chop some coriander leaves for garnishing.

Prepare Chicken Stock and Seasonings:

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  Have ready water and chicken stock to make the beancurd soup. Then prepare salt, light soy sauce and ground white pepper as seasonings for the soup.
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  Mix all seasonings together in a bowl and set aside for ease of cooking later.
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  Also have ready some Chinese cooking wine and some sesame oil to be added at the end of the cooking.

Prepare Cornstarch Slurry:

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  Make cornstarch slurry by mixing well together 2 tablespoons cornstarch and 4 tablespoons water.

Cooking Beancurd in Thick Soup:

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  First heat up a pot with some oil. Then add in all the sliced shiitake and button mushrooms and soaked dried scallop strips. Stir fry till fragrant. Then pour in water and add in the seasonings. Mix well. Cover and bring to a boil.
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  When the soup comes to a boil, add in the diced prawns and slowly add in the cut soft beancurd strips. Cook till done.
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  When soup comes to a boil, add the cornstarch slurry to thicken the soup. Do it it batches. Lastly, add in cooking wine and sesame oil. Mix well and we are done!