Easy tofu and quail egg soup with yong tau foo

Name: Easy tofu and quail egg soup with yong tau foo
Total time: 600 s
Yield: 3 people
Cuisine: American
Ingredients: 600 g silken tofu; 135 g quail eggs; 10 pieces yong tau foo; 1200 ml water; 1 teaspoon white pepper powder; 1 tablespoon light soya sauce; 1 tablespoon cooking wine; 1 teaspoon seasoning powder

SALG @hipposama

Singapore

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 😉

Saved

Ingredients

10 minutes

3 people

600 gsilken tofu
135 gquail eggs
10 piecesyong tau foo
1200 mlwater
1 teaspoonwhite pepper powder
1 tablespoonlight soya sauce
1 tablespooncooking wine
1 teaspoonseasoning powder

Saved

Steps

10 minutes

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.

Saved

Cooksnaps

Saved

SALG @hipposama

on December 01, 2022 14:51

Singapore

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.