Sweet Corn & Tofu Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from Periplus Mini Cookbooks: Dilicious Hong Kong Style Recipes Ingredients:
1 tbsp virgin olive oil |
1 tsp rice wine |
4 cups chicken stock |
1/2 small carrot, diced |
6 mushrooms, sliced |
6 shiitake mushrooms, sliced |
10 oz soft tofu, diced |
1 cup fresh corn |
2 tbsp green peas |
1 tsp salt |
2 tbsp corn flour (dissolved in) |
2 tbsp stock or water |
1/4 tsp pepper |
Directions:
1. Heat oil in a wok then add rice wine and let it sizzle before pouring in the soup stock. Bring to the boil.
2. Add the carrots, mushrooms - simmer for 5 minutes
3. Add the tofu and sweet corn - simmer for 5 minutes
4. Add the green peas and salt
5. Add the cornflour mixture and stir until soup thickens
6. Add pepper (and 1 tsp sesame oil, if you wish)
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