The other day I was browsing for some inspiration bake as I need to do a Princess 3D cake for my niece. I ended up saw this soup from Peng's Kitchen. Simply delish from the look and I was hungry, in the middle of night.
I remembered I have a pack of 'withering' spring onions and I can make full use of it. I also wanted to try the tofu and see how it taste after freezing them. But blur me, I forgot to buy the tofu so I ended up cooking the soup as I couldn't wait, with Yong Tau Foo instead.
The soup is very sweet from the shrimps, light and simple for dinner. My hubby gave good remarks, finished up the whole soup bowl. My gal also gave thumbs up, saying that mummy cooked so yummy today. Will be a keeper for me...
1Bunch Spring Onion
2 Tomatoes, wedge
1pk Shimeji Mishroom
8 Shrimps, cut
1pk Xiao Bai Cai, washed & halved
Yong Tau Foo
1 Chicken Stock cube
1) Add sesame oil and fry ginger til fragrant. Add in spring onions and tomato.
2) Add in mushroom and shrimps and fry til shrimp turns orange. Add water and bring to boil.
3) Add in Tong Tau Foo once it is boiling. Add in vegetable last. Serve warm.