Recipe: Healthy Tofu-Seaweed-Mushroom Soup

This is my family favorite weekly soup from my mum, not only healthy and yummy, but also chock full of nutrition.

Megan also loves it and keeps asking for more soup, tofu or seaweed.

We always are using Pyrex 3.5l deep casserole for cooking soup.

Ingredients:

• Chicken with bones to taste, cut to small 5 cm pieces
  
• Seaweed, cut to 3-4cm stripes
  
• 1-2 Shiitake mushroom, sliced thinly
  
• 4-5 Ear mushroom, cut to 3-4 cm stripes
  
• A few Shi Chuan preserved vegetables from Can
  
• 2 Carrots, julienne
  
• 3 garlic, crushed
  
• 3-4cm ginger, crushed
  
• 1 block of Tofu, cubed 3-4 cm
  
• Celery, chopped
  

Direction:

• Bring half pot of water to boiled
  
• Put in garlic, ginger, boiled
  
• Add mushrooms, vegetables, carrots and seaweed, boiled ( you can skip this step by adding them with onion and ginger at once)
  
• Add chicken and boiled then simmer with low fire until chicken and all are tender around 1-2 hours
  
• Add 1-1.5l of cold water into the soup, add celery and tofu at once to get silken and soft tofu
  
• Boiled and add salt to taste
  
• Done!
  

Easy peasy and Yummy!