March 30, 2012

Crab and Tofu Soup

Crab and Tofu Soup
Yield: 4 servings

2 cups chicken broth (Preferably Chinese-style chicken broth.)
2 slices bacon, cut into strips
6 oz can crabmeat, drained
1 tablespoon white wine
2 teaspoons cornstarch
2 teaspoons water
12 oz silken tofu, cut into 1/2 inch cubes

In a saucepan, heat the chicken broth to a boil. Add the bacon and crabmeat. Season with the white wine and salt.

Combine the cornstarch and water really well, and stir in the soup. Once the soup has thickened, add the tofu.

When the tofu gets warmed up, it is ready to serve.

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