How to Prepare Yummy Bean Curd and Chicken soup with carrots

Bean Curd and Chicken soup with carrots. Here is a winter melon soup, popular in Chinese cuisine, stewed with bean curd sticks, tofu, Chinese mushrooms, carrots, dried scallops and dried oysters. The taste of winter melon flesh is quite bland, but it absorbs the flavours of the stewing medium beautifully so I always use home-cooked chicken stock when cooking this to enhance the soup. Steam rice box changes with quantity.

Find delicious soup recipes, including steamy potato soup, slow cooker taco soup, chicken noodle soup, and more!. Bite-sized pieces of chicken breast are simmered in chicken stock with carrots, celery, and white rice.. shitake and wood ear mushrooms add an exotic quality to this flavorful ground pork and bean curd soup made in a chicken . Would you like any meat in the recipe? You can have Bean Curd and Chicken soup with carrots using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Bean Curd and Chicken soup with carrots

1. It's 3 of dried bean curd (tofu skin) sheets.
2. Prepare 2 pcs of carrots, peeled and sliced to bite size pieces.
3. Prepare 2 of ginger, peeled.
4. It's 3 cloves of garlic, crushed.
5. You need 150 gram of chicken breast, chopped into 1 inch pieces.
6. It's 3 of green onions, thinly sliced for garnish (green part only).
7. You need of Oyster sauce.
8. Prepare of Light Soy sauce.
9. You need of Sesame oil.
10. It's 3/4 tablespoon of Salt.
11. You need 1/2 teaspoon of Pepper.
12. You need 1/2 tbsp of Sugar.
13. Prepare 1 liter of water.
14. Prepare 2 teaspoons of olive oil / vegetable oil.

Menu for Golden Dragon: Reviews and photos of Walnut Shrimp, Sizzling Rice Soup, Mongolian Beef Yelp. Photo about Clear Soup with Bean Curd , mix vegetable, Tofu and seaweed in white bowl on white background. Vegetarian Food, Healthy food, Thai food. Add the scallion whites, ginger and garlic and cook, stirring occasionally. bean curd, cabbage, bell pepper, and cilantro with a soy vinegar dressing .

Bean Curd and Chicken soup with carrots step by step

1. Soak dried bean curd sheets in separate bowl with cold water to submerge them by one inch. Once rehydrated, tear the bean curd to 2 inch sections.
2. Combined the chicken, half garlic and ginger in a bowl, seasoned with salt, pepper, oyster sauce and sesame oil. Marinated for 15 minutes..
3. Heat olive oil in a soup pot over medium-high heat and sautéed the garlic until fragrant. Place the marinated chicken and cook until lightly browned. Add the carrots..
4. Pour the water and let it boil for 10 minutes. Meanwhile drain the bean curd..
5. Add the bean curd and seasoned with soy sauce, oyster sauce, salt and sugar to taste. Bring to another boil..
6. Reduce heat and simmer to 20 minutes, or until all the ingredients are tender and fully cooked..
7. Turn off heat, garnish with onions and serve immediately..

In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Skim fat and any impurities from top of soup and add bean curd sticks. Stir gently to moisten sticks, cover and cook on high for one hour or until bean curd is tender. Add salt to taste (do not add salt before this time or bean curd will toughen). A high fiber healthy low calorie and low sodium soup recipe.