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Soups are such comfort food. At home, cooking a soup can be your base to cook more dishes. Who doesn’t want to cook more within the same given time available to get meals ready? Ditch the takeaway, its easy to cook at home. Always remember once you get the hang of using your Thermomix®, you can adapt our recipes and be creative – so one single recipe can become many different dishes ! Have fun cooking!
- 70g of fresh prawns
- 2 spring onions, chopped
- 10g of egg white
- 1 TBSP corn starch
- 1 TSP cooking wine
- ¾ TSP salt
- 150g meat* (see notes below, to substitute with stock)
- 1600g of water
- 10 g ginger
- 150g of white radish julienned
- ¼ TSP of white pepper
- Put the prawns, spring onion (keep some for garnishing later), egg white, starch, cooking wine and ¼ teaspoon salt into the mixing bowl and mix 10 sec / speed 4. Remove and set aside
- Place meat and 500g of water into the mixing bowl with MC off. Cook 10 min / Varoma / / to blanch the meat
- Drain the meat using the simmering basket
- Add back the meat, ginger and 800 g of water to cook at 30 min / 100 ° C / /
- Wet a small teaspoon and scoop out the shrimp mixture into ball shapes
- Add the shrimp balls into the mixing bowl
- Add the radish and ½ teaspoon salt and continue to cook for 10 min / Varoma / /
- Season to taste with some pepper and sea salt
- Garnish with chopped spring onion
- Serve hot with rice
Recipe adapted from Thermomix China
*Substitute with stock paste/powder to make a tasty soup without the need to cook meat. If you use stock you can skip step #2 & 3 in the recipe steps above and you can reduce the cooking time of step #4 by 20 minutes. Amount of stock as a guide is about 2 TBSP but adjust according to taste since all homemade stock may have varying degree of salty concentration.
Tip : To save time, you may steam another main, egg and/or vegetables by placing them in the varoma dish and stack on top of the mixing bowl while cooking the soup.
Tip 2: Adjust temperature to varoma in the last 10 minutes before stacking on your dishes. Remember different dishes and ingredients in different portions have different steaming time. For best results, you need to watch the food while steaming to ensure you do not over or under cook them.
Tip 3 : Remember you will need a minimum of 500 g water in the mixing bowl for every 30 minutes of varoma steaming. Add 250g water for every additional 15 minutes. Make sure there’s space around the food pieces in the Varoma dish and tray to allow the steam to circulate throughout and cook the food evenly. Ramekins, moulds, silicone cups, stainless steel steaming plates and baking tins can be placed into the Varoma, as long as the Varoma lid can shut properly.