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Prawn and Tofu Soup
Fresh prawns is a must for this prawn and tofu soup because the soup base is very light and if the prawns aren't fresh, it will taste awful.
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There are many types of tofu in the market. The one used here is commonly known as the silken tofu, it is really soft and goes very well with the prawns.
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Ingredients
6 large prawns
200g tofu
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500ml soup stock
salt and pepper to taste
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Directions
- Cut the tofu into strips. To help the tofu keep its shape while cooking, they can be lightly pan-fried before adding to the soup. However, I prefer the original bland taste and texture of silken tofu, and I don't care if the tofu breaks up so I don't fry my tofu.
- Wash and devein the prawns. Blanch the prawns in hot water.
- Bring soup stock to a boil, add all ingredients.
- Cook on medium low heat for 8 minutes.
- Add salt and pepper before serving.
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