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Mandarin Fish and Tofu Soup

Preparation Time:   5  (mins)
Cooking Time:   10  (mins)
Cooking Method:   Boil
Cook level:   Normal
Serving Size:   4  (person)

Kid's Favorite

Mandarin fish 450 g / 克 [1 pc]
Bean curd/Tofu 250 g / 克 [diced]
Chinese mushroom(s) 2 tbsp / 湯匙 [soaked, diced]
Jinhua ham 2 tbsp / 湯匙 [diced]
Bamboo shoots 1 tbsp / 湯匙 [diced]
Egg White 1 pcs
Water 4 cup / 杯


Premium Soy Sauce 1/2 tsp / 茶匙
Sesame Oil (Blended) 1 tbsp / 湯匙
tsp / 茶匙
Chinkiang Vinegar 1/2 tbsp / 湯匙
Pepper a little
Chopped Chinese parsley a little
Chopped Chinese celery a little
Corn starch 2 tbsp / 湯匙
Water 1/3 cup / 杯

  1. Fillet the fish.  Steam 3 minutes and break the flesh into flakes.
  2. Bring water to the boil with the mushrooms, Jinhua ham and bamboo shoots.  Stir in fish flakes, bean curd and thickening.  Boil gain.
  3. Remove from fire, stir in egg white, seasoning mix, Chinese parsley and Chinese celery.  Serve hot.

Tag: Mandarin fish, Tofu

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