Prawn and Tofu Soup | IDDSI Level 4 Pureed Recipe

IDDSI Level 4 (Pureed) | 30 minutes | Easy

Prawn and tofu soup (蝦仁豆腐羹) is a gentle, savoury Cantonese staple — a clear, lightly thickened broth built on the natural sweetness of fresh prawns and the silky texture of soft tofu. Blending the cooked soup to a fully smooth puree and adjusting the starch ratio produces a texture that flows slowly and evenly from a spoon, holds its shape briefly on a plate, and contains no detectable lumps or particles — meeting IDDSI Level 4 Pureed throughout. Soft tofu blends particularly smoothly, making this one of the most reliable and nutritious base recipes for texture-modified seafood dishes.

Ingredients (2–3 servings)

Main:

• 150g prawn meat (fresh or frozen; peeled and deveined)
• 1 pack silken or soft tofu (approximately 300g)
• 500ml low-sodium clear chicken broth or stock
• 2 slices fresh ginger

Starch slurry:

• 2 tablespoons cornflour (corn starch)
• 3 tablespoons cold water

Seasoning:

• 1/4 teaspoon salt (adjust to taste)
• A few drops sesame oil
• A pinch of white pepper

Method

1. Rinse the prawn meat and pat dry with kitchen paper. If using frozen prawn meat, thaw completely and pat very dry to avoid diluting the broth.
2. Cut the tofu into rough 2cm cubes to ensure even blending.
3. Bring the chicken broth to a boil with the ginger slices over high heat; add the prawn meat and cook over medium heat for 3–4 minutes until the prawns are fully cooked through (opaque pink throughout).
4. Remove and discard the ginger slices; add the tofu cubes and cook gently for a further 2 minutes.
5. Transfer the entire contents — solids and liquid — to a blender. Blend on high speed for 60–90 seconds until completely smooth. Alternatively, use a stick blender directly in the pot.
6. Return the pureed soup to the pot over low heat.
7. Mix the cornflour with cold water until fully dissolved. Pour slowly into the soup while stirring continuously until the soup thickens to a uniform, lightly coating consistency. Add a splash of hot water if the texture is thicker than desired.
8. Season with salt, white pepper and sesame oil.
9. Ladle into bowls. Skim off any surface foam with a spoon before serving.

Texture Test

Fork pressure test: Passes Level 4 — the pureed soup clings evenly to a fork; when tilted, it flows off slowly rather than dripping rapidly like a thin liquid; no solid particles are detectable by fork or spoon.

Flow check: The puree should pour slowly from a tilted spoon in a continuous stream rather than in rapid drops. If too thin, add a small additional cornflour slurry; if too thick, stir in a little hot water.

Safety Notes

⚠️ Blend thoroughly — ensure no shell fragments, prawn tails or firm tofu chunks remain. Strain through a fine sieve after blending if in any doubt; a single hard particle in Level 4 food is a safety failure.

⚠️ Shellfish allergy — prawn is a common allergen; for residents with shellfish allergy, substitute an equal weight of boneless white fish fillet.

⚠️ Serving temperature — serve at 60–70°C. Temperatures above 75°C risk oral burns; below 50°C, the starch thickening weakens and texture consistency changes. Reheat gently and stir well before serving.

Sourcing in Hong Kong

• Prawn meat: PARKnSHOP and Wellcome frozen sections stock peeled, deveined prawn meat in sealed bags; wet market fish stalls carry fresh prawn meat (buy on the day)
• Silken tofu (絹豆腐 / 嫩豆腐): Widely available at supermarkets and wet market tofu stalls; silken or Japanese-style tofu blends to the smoothest result — avoid firm tofu for this recipe
• Low-sodium chicken broth: Available at PARKnSHOP and Wellcome (Campbell’s, Swanson or local brands); home-made stock is preferable for sodium control

Nutrition

Approximately 140 kcal per serving (about 250ml), 16g protein, 5g fat. Prawn meat is a low-fat, high-quality complete protein source; tofu contributes additional plant protein and calcium. The combination provides a broad amino acid profile beneficial for muscle preservation in elderly residents. The overall caloric density is moderate, making this a practical option for residents with small appetites who need to maximise protein per mouthful.

Cultural Note

Tofu soup (豆腐羹) is a cornerstone of everyday Cantonese home cooking, regarded across generations as a restorative, easily digestible dish suitable for the young, the elderly and those recovering from illness. Adding prawn elevates it with the clean, sweet seafood flavour that Hong Kong palates associate with comfort and care. Presenting this dish in a pureed IDDSI form to residents in care settings maintains both the cultural familiarity and the nutritional integrity of the original — a simple act that communicates respect for food heritage alongside clinical safety.