Preparation: 10 mins, Cooking time: 10 mins
Ingredients (serves 2)
° 100g soybean sprout, trimmed
° 50g silken tofu, cut into cubes
° 5 dried kelps in knot
° 1-2 thin slices ginger
° 500ml water
° ½-1 teaspoon light soy sauce
° salt and pepper to taste
° 1 stalk fresh spring onion, cut into 4cm length
Method
1. Place the dried kelps, ginger and water in a pot. Bring to a boil and simmer for 8 minutes. Remove the ingredients with a slotted spoon and discard, if desired.
2. Add in the tofu, soybean sprout and bring to a boil. Off the fire and season to taste with light soy sauce, salt and pepper.
3. Ladle the soup into individual serving bowls. Garnish with spring onion and serve hot.