Cooking Instructions
- 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.
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