Jan 25 2008
Three Beans with Wakame Soup
For some quick healthy alternatives, I do make some simple and easy to boil soup. It’s not those double boil soup where you need to boil for more than 2 hours. These, usually called ‘kuan-tong’ or simply translate to ‘heat up the soup’ in Cantonese.
What I normally do for such dish is to have some ingredients for the soup base as these type of soup do not requires spare ribs or chicken pieces. I substitute with dried anchovies and some soy beans. These two ingredients give the soup some nice sweet taste.
And most of all, it taste good and takes very little time preparing!
.
.
Ingredients
- 1.5L Water
- 30g Dried anchovies (debone)
- 50g Raw soy beans
- 1″ Ginger (sliced)
- 1/2 block Silken tofu (cut into small cubes)
- 2pcs Fu-chock (bean skins)
- 10g Wakame (Japanese seaweed)
- Salt and pepper to taste
.
Methods
- Heat up stock pot with a little oil and fry the ginger slices till fragrant before adding the dried anchovies and stir a bit. Then slowly add in the water and soy beans and bring it to boil. Bring down the heat to small and let it boil for 30 minutes.
- Remove all the ingredients (dried anchovies, soy beans and ginger slices) and leave the soup to continue boiling.
- Add in the silken tofu, wakame and fu-chock and stir till they are soft.
.
so we don’t eat the soy bean and anchovies with the soup?
You can eat but they are tasteless after being boiled for so long… so I will remove them.