Tofu and Quail Egg Yong Tau Foo Soup

Name: Tofu and Quail Egg Yong Tau Foo Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 600 g silken tofu; 135 g quail eggs; 10 pieces yong tau foo; 1200 ml water; 1 tbsp light soy sauce; 1 tbsp cooking wine; 1 tsp white pepper powder; 1 tsp seasoning powder

Servings3 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

silken tofu
600 g
quail eggs
135 g
yong tau foo
10 pieces
water
1200 ml
light soy sauce
1 tbsp
cooking wine
1 tbsp
white pepper powder
1 tsp
seasoning powder
1 tsp

Step-by-Step Instructions

Cut the silken tofu into large cubes, handling it gently so it does not break apart.

Place the quail eggs in a small pot of water and bring to a boil. Cook for about 2 minutes, then transfer them to cold water until cool enough to handle. Peel and set aside.

Cut the yong tau foo pieces in half if they are large. Add them to a pot with 1200 ml water, light soy sauce, cooking wine, white pepper powder, and seasoning powder.