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Recipes

Ginger Beancurd Chicken Soup for Hotpot

4 & more Servings

Approximately 20 minutes

INGREDIENTS

  • 1 L

    Swanson Clear Chicken Broth

  • 1 pack

    Beancurd sheets

  • 1 pc

    Tofu (sliced)

  • 1 L

    Unsweetened soy milk

  • 5-6 slices

    Ginger

  • Some

    Coriander

  • 4 tbsp

    Ginger juice

  • As needed

    Assorted mushrooms and vegetables

  • As needed

    Assorted seafood and meat

INSTRUCTIONS

Step 1:

Prepare the soup base:

  • Add the Swanson Clear Chicken Broth, tofu, beancurd sheets, soy milk, ginger slices, and ginger juice into a pot.
  • Cover and bring to a boil, then simmer for 15 minutes until the beancurd sheets have softened and dissolved.
  • Garnish with a little coriander.

Step 2:

Finish and serve:

  • Serve as a hot pot base, and add your preferred seafood, meats, mushrooms, and vegetables to enjoy.