About the Recipe
This soup might be low in fat and calorie content, but it is also very tasty!
Ingredients
Firm white bean curd – 4 pieces, about 200 g (7 oz) each
Watercress – 300 g (11 oz), roots, trimmed and reserved for broth
For the Stuffing
White-fleshed fish – 200 g (7 oz), deboned and finely minced
Water chestnuts – 3, peeled and coarsely chopped
Shiitake mushrooms – 3, chopped
Spring onions (scallions) – 15 g (½ oz), thinly sliced
Salt – a pinch
Ground white pepper – a pinch
Broth Water chestnuts – 8, peeled
Dried scallops – 15 g (½ oz)
Kelp (konbu) – 20-cm (8-in) piece
Bonito flakes – 140 g (5 oz)
Water – 625 ml (20 fl oz / 2½ cups)
Salt – a pinch
Ground white pepper – a pinch
Preparation
Step 1
Prepare broth. Place water chestnuts, scallops, kelp, bonito flakes, water and watercress roots in a large pot. Bring to the boil over high heat, then reduce heat to low and leave to simmer for 1 hour.
Step 2
Meanwhile, prepare stuffing. Combine stuffing ingredients in a mixing bowl and mix well. Set aside.
Step 3
Using a sharp knife, cut each piece of bean curd horizontally into 3 slices of equal thickness. Spread with stuffing to make three-layered sandwiches.
Step 4
Place stuffed bean curd in a steamer and steam over high heat for 10 minutes until stuffing is cooked. Remove from heat and slice into smaller pieces, if desired. Set aside.
Step 5
Strain broth and discard watercress roots, kelp and bonito flakes. Add watercress leaves and stuffed bean curd and leave to cook for 1 minute. Season with salt and pepper before removing from heat.
Step 6
Dish out and serve immediately.
Source:
A Cookbook for Diabetics by dietitian and a chef - Magdalin Cheong & Daniel Yeo