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Wholesome Tofu Soup

Wholesome Tofu Soup
Preparation Time 20 mins Servings 4-5 persons


1 box Silken Tofu (cut into cubes)
150g Chicken Fillet (cut into cubes)
1 small can Button Mushrooms (quartered)
½ can Whole Kernel Sweet Corn
2 Eggs (beaten)
1 tbsp Fried Garlic Oil

Stock Ingredients

2 cubes MAGGI HCS Less Salt Ikan Bilis Stock cube
1 litre Water
3 tbsp Potato starch (mixed with 1 tbsp water)
Add White Pepper Powder to taste


1 stalk Coriander leaves (cut into sections)


1. Bring water to boil, add in MAGGI HCS Less Salt Ikan Bilis Stock Cube and stir till dissolved.
2. Add in chicken fillet, sweet corn and button mushrooms. Stir well and simmer for 3 minutes.
3. Add in tofu and beaten egg, when boiled, stir in potato starch solution, stir till soup thickens.
4. Garnish with coriander leaves, fried garlic oil and white pepper powder before serving.
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