Chrysanthemum Tofu Soup

Easiness
Servings
For 2
Ingredients
Swanson Ham Superior Broth 2 x 250ml
Tofu 1 Box (350 ml)
Carrot 20g
Matsutake Mushroom 1 pc
Dried Goji berries Handful
1
Soak the goji berries with water.
2
Sliced the carrot, use flower shape cookies to cut into flower shape. Slice the matsutake mushroom.
3
Bring the Swanson Ham Superior Broth to boil. Add carrot and matsutake mushroom boil for 5 minutes. Put in two serving bowls.
4
Put tofu on the chopping board. Use a metal ring to cut a circle in the middle of the tofu to give the flower its round shape.
5
Place a pair of chopsticks between the tofu. ( So you'll not cut the tofu through the end.)
6
Gently cut the tofu in thin slices, vertically.
7
Turn the cutting board 90 degrees and cut it from the other side, vertically.
8
Scoop the tofu with a scrapper or knife and slide it into the bowl of water. Gently move the tofu in the water, carefully remove the outer edges of the tofu to reveal a flower.
9
Put the tofu into the serving bowl.
10
Add in goji berries, cover with cling wrap. Steam for 10 minutes. Serve!

  1. Before we start cutting tofu, wet the blade of knife with water so that tofu won’t stick and break the tofu when cutting.. 
  2. You could leave out the Step 4 if you don’t have a metal ring. 

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