Easy on the stomach and even easier to make, this winter melon soup with tofu puffs is an Asian dish meant to be enjoyed for its gentle flavors.
Ingredients
- 2 tablespoons canola (rapeseed oil)
- 3 garlic cloves finely chopped
- 500 g (1 lb 2 oz) winter melon (wax melon) peeled and sliced
- 1 liter hot water (34 fl oz/4 cups)
- 100 g (3½ oz) fried tofu puffs halved
- ½ teaspoon salt
- 1 spring onion scallion, sliced
Instructions
- Heat a wok over a medium heat and, once hot, add the oil. Add the garlic and stir for 30 seconds, then add the winter melon and stir for 1–2 minutes until the winter melon becomes a little translucent and soft.
- Add the hot water and bring to the boil, then add the tofu puffs and cook for 5 minutes, then add the salt and spring onion