Tofu and Shrimp Puffs Soup
- 2 tablespoons granola oil
- 1/4 cup minced onion
- 4 cups chicken stock
- 3/4 cup firm tofu ( cubed)
- 3/4 cup shrimp puffs (prepared)
- 1/4 cup leeks (chopped)
- 1-1/2 tablespoons MAYA Cornstarch (dissolved in)
- 3 tablespoons water
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1 piece egg
- drops of sesame oil
- spring onions (finely chopped for topping)
- In a medium saucepan, heat oil and sauté onion until translucent.
- Pour the stock and bring to a boil.
- Add tofu, shrimp puffs and leeks.
- Thicken with the dissolved cornstarch mixture.
- Stir until stock slightly thickens and becomes transparent.
- Season with salt and pepper to taste. Turn off heat.
- Stir in egg gently until it forms thread like effect consistency. Remove from heat.
- Garnish with green onions. Serve hot.
1 Comment
Thank you so much for the recipes,actually I got one of your books,the Maya cookfest 1,and I cook recipes from this book,my best loved recipe here is the carrot cake by Marita D. Moreno,so yummy …:-) more recipes pls…