Rice in Shredded Ginger, Soybean Curd and Salmon Soup
Ingredients: (To serve 2)
| Firm soybean curd (cut into pieces) | 200 g |
| Salmon fillet | 100 g |
| Small Chinese white cabbages | 300 g |
| Rice | 1 to 2 bowls |
| Boiling water | 800 ml |
Seasonings:
| Salt | ¼ teaspoon |
| Vegetable oil | ½ teaspoon |
| Ginger (shredded) | Some |
Cooking Method:
| 1. | Heat a wok and pour in the vegetable oil. Add the shredded ginger and stir-fry until fragrant. Then, add the salmon fillet and pan-fry lightly until the surface turns slightly golden. |
| 2. | Pour in the boiling water, turn up the heat to high, and let it boil for 3 to 5 minutes until the soup becomes milky white. Then, turn the heat to medium, add the soybean curd pieces, and further cook for around 3 to 5 minutes. |
| 3. | Add the small Chinese white cabbages, and cook for around 3 to 4 minutes until slightly tender. Stir in the salt to season, then turn off the heat. |
| 4. | To assemble the rice soup: Divide the rice into 2 bowls, then ladle the soup, together with the soybean curd, salmon and vegetables, evenly over the rice. |
Healthy Tips:
| Salmon itself is rich in healthy oils, therefore only a small amount of oil is needed when pan-frying, and the soup will be sweetened after the natural oils are released from the salmon. This one-pot dish is suitable for busy office workers. Feel free to season with a little white pepper and fresh coriander to enhance the flavour of the soup rice. |
Per serving:
| Energy(kcal) | 498 |
| Carbohydrate(g) | 57 |
| Protein(g) | 27 |
| Fat(g) | 18 |
| Sugar(g) | 0.5 |
| Sodium(mg) | 342 |
The energy and nutrient content is estimated according to the information compiled by the Centre for Food Safety under the Food and Environmental Hygiene Department, and the Nutrient Data Laboratory under the U.S. Department of Agriculture. Values are for reference only.
This recipe is provided by Lau In-tung, Kary, Accredited Dietitian (Hong Kong Academy of Accredited Dietitians (HKAAD)), Council Member (Hong Kong Nutrition Association (HKNA)).
