Servings: 4
INGREDIENTS
- 2 pieces Japanese silken tofu
- ¼ cup quinoa
- 2½ liter chicken stock
- ½ cup asparagus, trimmed
- 1 cup prawns, shelled
- 1 egg, lightly beaten
- ½ cup shiitake mushroom, sliced
- ¼ cup red capsicum, diced
- Oil, for frying
Seasoning:
- Dash of white pepper
- Salt, to taste
- 2 Tbsp corn flour mixed with water (1:1)
Garnish:
- Coriander leaves
HOW TO MAKE IT
Cut the Japanese silken tofu into big chunks and set aside.
Heat up the oil in a pot over medium heat. Add in quinoa and stir for about 1 minute. Add chicken stock and bring to a boil for about 10 minutes. Add tofu, asparagus, mushroom, red capsicum and prawns, and cook for another 3 minutes.
Taste the soup and season with salt and pepper. Add corn flour mixture to thicken and bring to a boil. Add the beaten egg.
Turn off the heat and stir lightly. Garnish with coriander leaves.
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