Ingredients
Carrot 60g
Extra virgin olive oil 55cc
Tofu 40g
Crab meat 20g
3 Mussels
Asparagus 20g
Mushroom 20g
Water / Broth 200cc
1 egg
1 tea spoon salt and pepper
white wine
Recipe
Wash and clean the ingredients, cut the tofu and asparagus into small pieces, and tear the mushroom into strips.
Put crab meat in a bowl, pour 15cc of extra virgin olive oil, add a little bit salt, and mix to remove the smell.
Boil the mussels and the crab meat for about 2 minutes, remove and set aside.
Making the braised soup: Shred the carrot first, and place the shredded carrot into a pan. Add 40cc extra virgin olive oil, stir fry for 3 minutes. Add a sip of white wine and then add water / broth, cook for 8 minutes until it becomes a thick red broth. Add an egg and stir it to the “egg drop”, season with salt and pepper.
Pour a small amount of extra virgin olive oil in a pan. First add tofu, pan-fry until it get golden color on surface, then add asparagus and mushrooms, stir-fry at low temperature for 3 minutes, season with salt.
Presentation: Put all the cooked ingredients in a soup plate, then slowly pour the braised soup into the plate. Add few drops of olive oil to add flavor and the dish is ready to be served.