Easy tofu and quail egg soup with yong tau foo
SALG @hipposama
Using simple ingredients to make this simple soup. Yong tau foo (available in Asian supermarkets) add unami to the soup. Children will love the small cute quail eggs. Definitely worth the effort to peel them 😉
Open in Cookpad AppCooking Instructions
- 1
Cut silken tofu into big cubes.
- 2
Boil the quail eggs for about 2 minutes. Put the boiled eggs into cold water to cool down for easy peeling.
- 3
Cut the yong tau foo into halves. Put them into a pot of water about 1200ml. Add light soya sauce, white pepper powder, cooking wine and seasoning powder.
- 4
Once it starts boiling, add the cooked quail eggs and silken tofu. Bring it to boiling point. Then turn off the heat to simmer for a while.
- 5
Ready to serve with cooked rice.
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Love to cook and experiment with new cooking methods in addition to traditional stir fry recipes. Living in Singapore, a fantastic place to eat and experience (almost) every kind of cuisine in the world. There are 5 hawker center within my current neighborhood, I would go there for quick meal if I lazy to cook. My favorite food in hawker center include chicken rice, yong tau foo, lor mee, wanton mee, nasi lemak, cai png, bak chor mee, laksa, herbal mutton soup, ah balling, fried kway teow, curry chicken noodle, kopi O.
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