Mushroom, shrimp and beancurd broth

Who has got the time to slave over a hot stove? With our busy schedules, cooking a tasty and healthy meal is out of the picture. Or is it? Here's a great alternative that's nutritious, delicious, quick and easy to make.

Learn a simple classic broth that kids would love!

This is another exceedingly easy to cook soup that you can serve to your family or guests. And the cooking time? Less than 20 minutes!

Kids love the tofu and if they are adventurous, they can try the shrimp. If you want to have a better texture with the tofus, use the Japanese cotton beancurd as it is extremely smooth. And if you like it “hot”, put aside the servings for the kids, then add in some red hot chilli for a spicier version.

What you need:

3 pieces wrapped beancurd
225g shelled shrimps
113g minced pork
6 straw mushrooms
2 egg whites
finely chopped Chinese parsley

Marinade:

1/2 tbsp light soy sauce
1/2 tsp cornflour

Seasoning:

3/4 tsp salt, pepper
1tsp sesame oil

Sauce:

21/2tbsps cornflour
1/4 cup water

What you do:

De-vein shrimps and wash. Scald and drain
Wash straw mushrooms. Blanch and dice.
Mix minced pork with marinade.
Break beancurd into small pieces with a fork.
Bring 3 cups of water to the boil. Put in minced pork and simmer for 5 minutes. Bring to a boil.
Add seasoning.
Thicken with sauce and bring to a boil.
Remove from heat.
Pour in egg whites and stir gently.
Add Chinese parsley and serve.

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Written by

Meiling Wong Chainani

Recipesmushroom based recipesbeancurd