200g squids, washed, cut and drained well
1 box soft tofu, cut into shreds
300 ml water
1 egg, mix well
1 chicken stock cube (I used those without msg)
1 tbsp light soy sauce
4 tbsp starch water
dash of pepper
black vinegar for serving
spring onions for garnishing
- Boil water in pot, blanch squids til cook, spoon squids out, drain well
- Add in tofu and seasoning, bring to boil
- Thicken soup with starch water and stir in egg
- Dish up, add in cooked squids, pepper, black vinegar and spring onions, serve.
Simple, fast and delicious soup.