- 1 box of silken tofu (cubed)
- 8 dried mushrooms (soaked & julienned)
- 2cm young ginger (julienned)
- 1 stick of carrot (julienned)
- a handful of dried anchovies
- a handful of small shrimps
- corn flour mixture
- 1 tsp balsamic vinegar
- 1 tsp white vinegar
- 1 tsp light soy sauce
- store bought kimchi or chill bean paste
- salt and black pepper
- Boil the anchovies and remove them.
- Strain the mushrooms and julienne those. Don’t throw the water away pour it into the pot making sure you don’t get the gritty bits in.
- Add the ginger and let it boil. In the meantime, you can cube the silken tofu like so.
- Scoop out the ginger and add balsamic and white vinegar and light soy sauce. Adjust the sourness and season with salt and pepper (optional).
- Let mixture boil once and add in the carrots, mushrooms and shrimps. You may add boiling water if there’s not enough liquid for it to be called soup.
- Let the mixture come to a boil again. Add the cubed silken tofu. Stir gently so that the tofu retains its shape. Let the tofu cook with a gentle simmer .
- Turn off the fire and add the corn flour mixture to thicken the soup.
- This step is optional. I scooped out some for the kiddos into another bowl before adding the kimchi or chili bean paste.
- Tada. Food on the table. 😉