Cold

The weather in Erie has been wet and gloomy these days. It is a sure sign of colder months approaching. I have been craving for warm soup these past few days. For dinner tonight, I made vermicelli soup with chicken and mushroom toppings. Unfortunately, I did not take any pictures of our dinner. Tomorrow, I am planning to make tofu soup that I usually made during the winter. Luckily, I found two pictures of the tofu soup I made 2 years ago,


I will not give you exact measurement this time for the ingredients, so please eyeball everything. So here is what you need to make this dish, you need, tofu, ground meat (can be any kind of meat but I prefer ground pork), minced shrimps or shrimp paste (you can buy it in Chinese grocery stores), seasoning and a little bit of all purpose flour to thicken the mixture. In a big bowl, mix ground meat, minced shrimps, flour and seasoning : garlic powder, salt, pepper, sesame oil and chopped spring onions. The texture of the mixture should be lumpy and sticky.

Cut the tofu into triangle shape and scooped some of the tofu out from one of the flat sides and paste in the mixture of meat and shrimps. Repeat the same procedure with the rest of the tofu. Meanwhile, prepare the broth, I like to use chicken broth, wait until it is boiling, add in the tofu, cook until the meat looks white and cooked. Serve with noodles or rice.


PS : the rectangular chips on the left are fried wonton skins.