Mixed Vegetables and Tofu Soup
Dietitian of Department of Health said, "Tofu, egg and fish are good
source of protein. This dish is easy to chew, it allows better nutrition
absorption and is suitable for people with poor appetite."
Ingredients: (To Serve 4)
| Soft tofu | 1 piece |
| Egg | 1 |
| Frozen mixed vegetables | ½ cup |
| Fish fillet | 3 taels (120g) |
| Water | 6 cups (1440 ml) |
Marinade:
| Shaoxing wine | 1 teaspoon |
| White pepper | a pinch |
Seasoning:
| Salt | ½ teaspoon |
| White pepper | a pinch |
Cooking Method:
| 1. | Rinse and defrost the frozen mixed vegetable. Rinse the tofu and cut into cubes. |
| 2. | Rinse and pat dry the fish fillet. Cut into cubes and marinate it. |
| 3. | Beat the egg and set aside. |
| 4. | Boil the water. Add in the mixed vegetable. When it boils again, turn to low heat and add in the tofu and fish fillet. When the fish fillet is done, add in the beaten egg gradually. Mix well and add the seasoning to taste. |
Per serving:
| Energy (kcal) | 104 |
| Carbohydrate (g) | 6 |
| Protein (g) | 12 |
| Fat (g) | 4 |
| Cholesterol (mg) | 61 |
| Dietary Fibre (g) | 1.2 |
| Sodium (mg) | 351 |
The energy and nutrient content is estimated according to the information
compiled from the USDA Nutrient Data Laboratory. Values are for reference
only.
This recipe is provided by Elderly Health Service, Department of Health
Extract from CookSmart, Issue 23
