This dish of mine, Creamy Tofu Soup, is the first dish that I am posting here in my blog.  Most of the measurements in my cooking are "agak agak" only (that is how my mum cooks too hehe)  But here, I'll do my best to make it more accurately.

INGREDIENTS: 

Marinate
Pork or Chicken, 200 gm
Corn Flour, 1tsp
Dark soy sauce, 1tsp
Light soy sauce, 1tsp
Pepper, 1 tsp
Oil, 1tsp

*Mix all of the above together in a bowl and leave aside for at least 5 minutes.

Red onion, 1 bulb, minced
Garlic, 2 pips, minced
Ginger, 2 slices, finely julienne

Shitake mushrooms, 2 pcs, diced or julienne
(I used dried ones, washed and soaked till soft, diced or julienne.  Reserve soaking water for cornstarch mixture later)

Sea Cucumber, 2 pcs, diced
Prawns, 2 pcs, diced

Carrot, 1 inch, julienne
(I used half, lengthwise, just to add some color to the dish)

Water, 700 ml

Wet Tofu, 1/2 pcs, diced

Egg, 1, lightly beaten
Spring Onion, few stalks, chop finely for garnishing

Seasoning
Salt, 1 tsp
Pepper, 1 tsp
Dark Vinegar, 2 to 3 tsp (may be omitted if you don like vinegar)
Fish Gravy, 1 tsp

* add more salt or fish gravy if you find it a bit too bland  

For cornstarh mixture

Corn flour, 1 tbsp

Plain Water/ Chicken stock/ Water from soaking mushrooms
(I used water reserved from soaking mushrooms)

Method:

• Heat up oil, stir fry pork till 3/4 cook, add ginger, red onions, garlic and stir fry till fragrant
• Add mushrooms, sea cucumber. Cook for a few seconds, add prawns and carrots
• In goes the water and seasoning.  Let it boil. Taste and adjust to own preference here
• Add tofu, cornstarch mixture (should look creamy and not sticky)
• Turn down heat, add beaten eggs. Lightly swirl it with spatula to create streams of egg trails (direct translation from mandarin, we call it "egg flower")
• Lastly, sprinkle on chopped spring onions and its ready to serve.

Note:  strips of fresh red chillies may be added for more color.