Ingredient and Portion
Black Soybean Tofu Milk Soup with Tiger Prawn
Submit Recipe
1 pkt Unicurd Black Soybean Tofu
1 cup Soya milk
1 cup UHT milk
1 cup Water
3 tbsp Small shallot (thinly sliced)
1 tbsp Minced garlic
Pinch Salt, White pepper and Sugar
1 tsp Light soya sauce
2 tsp Oyster sauce
2 tsp Olive oil
1 cup Soya milk
1 cup UHT milk
1 cup Water
3 tbsp Small shallot (thinly sliced)
1 tbsp Minced garlic
Pinch Salt, White pepper and Sugar
1 tsp Light soya sauce
2 tsp Oyster sauce
2 tsp Olive oil
Seasoning
80g Tiger prawns (pre‐blanch and peeled)
10 pcs Flat sweet pea (pre‐blanch and cut to bite sized)
1/2 cup Shimeji mushrooms
10 pcs Flat sweet pea (pre‐blanch and cut to bite sized)
1/2 cup Shimeji mushrooms
Method
1. Heat up a non‐stick pot with olive oil at low heat.
2. Lightly fry the shallot and garlic until they turn a light golden brown.
3. Add Black Soybean Tofu, Soya milk, UHT milk and water to the pot, simmer to a boil for 3‐5 mins.
4. Using a handblender, puree the ingredients into a fine soup base.
5. Finally, add in the seasoning to taste.
6. Serve hot with the garnishes.
2. Lightly fry the shallot and garlic until they turn a light golden brown.
3. Add Black Soybean Tofu, Soya milk, UHT milk and water to the pot, simmer to a boil for 3‐5 mins.
4. Using a handblender, puree the ingredients into a fine soup base.
5. Finally, add in the seasoning to taste.
6. Serve hot with the garnishes.
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