Quinoa Soup with Japanese Silken Tofu

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Information

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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Quinoa Soup with Japanese Silken Tofu
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