Pumpkin Tofu Soup | F&N Life

Ingredients

• 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!