Diabetic Dofu Ball and Vegetable Soup Recipe



10 medium prawns, shelled and deveined

1 teaspoon salt

2 pieces firm beancurd

1 tablespoon cornstarch

Light soya sauce and pepper to taste

6 cups chicken stock

6 pieces black mushrooms, softened

1 carrot, cut into thin rounds

1 bunch lettuce or spinach leaves



  1. Rub salt into the prawns then place into either a food processor or a blender to puree.

  2. Add beancurd and continue blending until a fine paste is formed.

  3. Add cornstarch, light soya sauce and pepper and mix well then remove from blender or food processor.

  4. Place chicken stock, mushrooms and carrot into a pot and bring to boil.

  5. Moisten fingers and form dofu mixture into balls then drop them into the boiling stock.

  6. Lower heat and simmer for about 5 minutes or until the dofu balls are all floating to the surface of the soup.

  7. Add either lettuce or spinach leaves then remove from heat.

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