Braised Abalone with Vermicelli
Hot Dishes

Braised Abalone with Vermicelli

timer 10 MIN
signal_cellular_alt Easy
person 4 servings
Recipe
Braised Abalone with Vermicelli

About This Recipe

This delicious tofu and mushroom soup is a savory, umami-packed dish that’s both comforting and full of flavor. Blanching the tofu removes any beany taste, while dried shrimp and mushrooms add a rich depth to the broth. The secret lies in the roux—peanut oil and flour cooked until bubbly—which thickens the soup into a creamy, velvety texture. Fresh ginger and a splash of cooking wine enhance the aroma, making every spoonful irresistible. Perfect for a light yet satisfying meal, this recipe brings together simple ingredients in a way that feels gourmet. Quick to prepare yet full of complex flavors, it’s a must-try for tofu lovers and anyone craving a warm, nourishing bowl of soup.

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • tofu 300g
The aromatics
  • mushrooms 100g
  • dried shrimp 10g
The sauce & seasonings
  • peanut oil 1 tbsp
  • flour 1 tbsp
  • broth 200ml
  • ginger 5g

menu_book Directions

1
Step 1
Step 1
Cut the tofu into strips and blanch them in boiling water to remove the beany flavor.
2
Step 2
Step 2
Cut the mushrooms into strips, blanch them in water, and soak the dried shrimp in water.
3
Step 3
Step 3
Place a wok over the fire, add a spoonful of peanut oil and a small spoonful of flour, stir-fry over low heat until the oil and flour form large bubbles, then small bubbles. Quickly pour in the broth and bring to a boil over high heat. When the soup turns white, add the tofu strips, mushroom strips, dried shrimp, ginger, and cooking wine. Cook until all the flavors are combined.

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