Free delivery for Klang Valley with purchase of RM75 and above
1 packet (125g) Shimeji Mushroom
300g Pumpkin (cubed)
150g Chicken slice (cut thin strips)
150g Carrot (cut thin strips)
400g Tofu (cut thin strips)
50g Black Fungus (cut thin strips)
2 nos Egg
150g CARNATION© Evaporated Creamer
1½ tsp Salt
1 tsp Chicken stock powder
35g Potato starch
- In a pot, pour in 500ml of water and bring to boil.
- When it comes to a boil, add in pumpkin and boil until the pumpkin softens.
- Blend the pumpkin and water to smooth.
- Transfer the pumpkin mixture back into the pot. Bring to boil then add in the balance of water, carrot, black fungus and shimeji mushroom. Simmer for 5 minutes
- Add in chicken slice. Season with salt and chicken stock powder.
- In a bowl, mix the potato starch with some water. Stir in the potato starch mixture to the soup.
- Lower the heat. Whisk the eggs in a bowl, slowly stir into the soup.
- Lastly, add in CARNATION© Evaporated Creamer and tofu, stir well.
- Remove from heat, serve while it is warm!