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.