SILKEN TAUFU SOUP
- 1 tube silken taufu
- 1 carrot (diced)
- 1 potato (diced)
- 1 medium onion (half)
- 1 clove garlic
- 2 cm ginger (sliced)
- 1 cube chicken stock
- 2 tablespoon light soya sauce
- 1 small packets fish balls or fish cakes
- Chinese celery and fried onions for garnishing.
Fill the pot with water about 500ml approximately. Bring to boil and put all the ingredients except the fishballs and the silken taufu into the pot.
Let it cook true, after the carrots and potato are tender, add in the fishballs and the taufu.
Serve hot with white rice.
No salt in this dish. Chicken cube is enough.
Small Packets are usually at the supermarket $2.00 for 10 fishballs.