Page 130 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Egg Drop Tofu Soup
(Serves 2)
NUTRIENT ANALYSIS
(per serving)
Energy: 208 kcal
Carbohydrate: 16 g
Protein: 21 g
Fat: 6 g
Cholesterol: 123 mg
Dietary fibre: 2.1 g
Sodium: 393 mg

INGREDIENTS: METHOD
• Soft tofu ½ piece 1. Thaw and rinse the frozen mixed
• Egg 1 piece vegetables. Rinse and dice the tofu.
• Frozen mixed ½ cup
vegetables 2. Beat the egg.
• Fish fillet 3 taels
• Water 3 cups 3. Rinse, pat dry and dice the fish fillet.
Mix well with the marinade.
MARINADE (for fish): 4. Prepare the thickener by mixing
• Salt ⅛ tsp water with cornstarch.
• White pepper a pinch
• Shaoxing wine ½ tsp 5. Boil up the water. Add in the mixed
vegetables, bring to a boil, and then
SEASONING: turn to low heat. Add in tofu and
• White pepper a pinch fish. Simmer until the fish is done,
• Salt ⅛ tsp and then add in the beaten egg
slowly. Mix them well.
THICKENER: 6. Bring the soup to a boil, and add
• Cornstarch 2 Tbsp in thickener. Season with salt and
• Water 3 Tbsp white pepper. Ready to serve.

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