Tofu, Chicken, and Seaweed Soup

Tofu, Chicken, and Seaweed Soup

serves 4

This low-fat, high-energy dish is suitable for anyone with a weight problem. It also prevents weakness, tendency toward dizziness, and excessive phlegm.

2 ounces (60 grams) chicken breast, cut into ½-inch cubes

Pinch of salt, plus 1 to 2 teaspoons

2 tablespoons (30 milliliters) cooking wine

1 pound (500 grams) tofu, cut into 1-inch cubes

5 cups (1.25 liters) water

2 tablespoons (30 grams) seaweed

2 scallions, chopped

Place the chicken in a medium bowl. Stir in a pinch of salt and the cooking wine. Place the tofu in a medium saucepan along with the water. Bring to a boil over a high flame. Once the water boils, add the chicken. Return to a boil, then reduce the heat. Cook for 20 minutes over a medium flame. Stir in the seaweed, chopped scallions, and remaining 1 to 2 teaspoons salt. Turn off the burner. When sufficiently cool, the soup is ready to serve.

hancheng

See author's posts