Thursday, July 18, 2013

Tofu And Snow Fungus Soup

I love the clarity of this soup.  It is a double boiled chicken soup .  The soup is made up of chicken stock,  some goji berries , chinese red dates and a few strands of ' pao sum ' roots added for some herbal fragrance.   It is easy to whip up as long as you have the chicken stock ready.  Just double boiled the chicken stock and the herbs ingredients for 40 minutes. After which, add in the snow fungus , silken tofu and oyster mushrooms and continue to double boil the soup for another 20 minutes.  Add a pinch of sea salt to the soup before serving.   To prepare the chicken stock, I boiled a whole chicken ( remove skin ) and 1.5 liters of water in a slow cooker for a few hours.  Strained the chicken stock and store them in air tight container and keep in the freezer . It can keep for a month , and I find it very convenient to have ready stock at home. This soup is delicious !

Enjoy !

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