I am not referring to the ever famous Tomyam, but rather its Chinese cousin.
This recipe was inspired by Amy In The Kitchen
This recipe was inspired by Amy In The Kitchen
INGREDIENTS
| Item | Recipe |
| Japanese pressed tofu | 400g |
| Dried Mushroom | 75g |
| White rice vinegar | 50ml |
| Soya sauce | 50ml |
| Chicken stock | ~1200ml |
| Cili padi | 10 |
| Corn starch | 3 heaping tbsp |
| Eggs | 2 |
STEPS
- Soak mushrooms in hot water for 30mins
- Add chicken stock into pot and let simmer.
- Toss in cili padi, mushrooms and pour in mushroom water.
When pouring in mushroom water, be careful to leave the sediments out. Best to filter if possible.
* For the cili padi I simply cut off the top and toss in whole. It allows me to easily pick them out later
* For the cili padi I simply cut off the top and toss in whole. It allows me to easily pick them out later
- let simmer for 5 to 10 mins.
- Mix corn starch with approximately equal amounts of water and add to pot.
- let simmer for 5 to 10 mins. Add starch if needed.
- While soup is simmering, beat eggs in a separate bowl and gently stir into pot
- Add tofu and spring onions and simmer for another 5 min.
- Serve and garnish with a sprinkle of Spring onion
The result is a delicious and fairly simple to cook soup.
*** These are cooking notes/experiments and are not perfect recipes.
The result is a delicious and fairly simple to cook soup.
*** These are cooking notes/experiments and are not perfect recipes.
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