Tofu, beanpuff and cabbage soup

Name: Tofu, beanpuff and cabbage soup
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 3 big white cabbage leaves; 6 slice pressed tofu; 6 slice beanpuff; Half carrot; 10-12 dried shrimp; 3 dried scallop; Red date (big size); slice Ginger; Salt and mushroom seasoning

Mandy Huang @cook_10055444

In thermal pot

Mandy Huang @cook_10055444

In thermal pot

Saved

Ingredients

20 mins

2 servings

3big white cabbage leaves
6 slicepressed tofu
6 slicebeanpuff
Halfcarrot
10-12dried shrimp
3dried scallop
Red date (big size)
sliceGinger
Salt and mushroom seasoning

Saved

Steps

20 mins

1

Chop white cabbage and carrot into small bite size.
2

Slice ginger thinly into 3 to 4 cm length.
3

Half beanpuff and cut tofu into square size
4

Soak dried shrimp for 5 mins and wash dried scallop. Dry and set aside.
5

Heat up pan and pour in dried shrimp and dried scallop. Stir fried till slightly brown.
6

Pour in boiling water, filling half pour and turn on high heat and bring to boil.
7

Once water is boiling, add in carrot, beanpuff, cabbage.
8

Twist red date and take out the seed before putting into the soup. Let it boil for 10 mins before putting tofu in.
9

Cover pot and put into thermal pot. Let it rest for at least an hour for better taste.
10

Add salt, bit of mushroom seasoning and ginger to serve.