Yong Tau Foo soup

• 15 piece Yong Tau Foo
• 4 tbsp light soya sauce
• 1 tsp Knorr "Hao Chi" all-in-one seasoning
• 1400 ml water

1. You may cut Yong Tau Foo into halves for big pieces.
2. Parboil them in boiling water and then drained and put aside.
3. To make the stock, add light soya sauce, white pepper powder and seasoning into 1400 ml water.
4. Then add in parboiled Yong Tau Foo into the stock and bring it to boil.
5. Ready to serve once it starts boiling.
6. Best served with rice, rice vermicelli or noodle.

light soya sauce, water

Taken from cookpad.com/us/recipes/341860-yong-tau-foo-soup (may not work)