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Mussel And Bean Curd Soup

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Ingredients
  Mussels 1 Kilogram, rinsed and scrubbed
  Sunflower oil 1 Tablespoon
  Onions spring 2 , finely sliced
  Stock 900 Milliliter
  Bean curd cakes 2 , cut into small dice
  Canned straw mushrooms 200 Gram, drained and cut in half
  Chinese cabbage leaves 2 , blanched and shredded
  Cornflour 3 Teaspoon
  Water 2 Tablespoon
  Sesame oil 6 Drop (To Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Place the cleaned mussels in a wide pan with a little water.
Cover with a lid and boil hard until the shells have opened, shaking the pan occasionally.
Remove the mussels from their shells and reserve.
Discard mussels that have not opened.
Heat the oil in a wok.
Add the spring onions and stir-fry gently for a few seconds.
Add the stock, bean curd, mussels, straw mushrooms, Chinese cabbage, salt and pepper, simmer gently for 5 min.
Blend the cornflour with the water and stir it into the soup to thicken it slightly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Stir Fried
Dish: 
Soup
Ingredient: 
Seafood

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