Kimlo Soup with White Tofu by Dapur Sinolin

Kimlo Soup with White Tofu by Dapur Sinolin

Preparation time: 10 minutes

Cook time: 25 minutes



  • 10 ml of Sinolin cooking oil
  • 50 grams of ear mushrooms
  • 50 grams of peas
  • 200 gram of fish meatball
  • 3 pieces of carrot that are cut round
  • Napa cabbage as desired
  • 10 pcs white tofu, cut box
  • 10 grams of tube rose, dried
  • 3 chopped garlic
  • 1 teaspoon pepper powder
  • ½ teaspoon nutmeg powder
  • 100 ml of broth



  1. Prepare 2 bowls, fill each bowl with Ear Mushroom and tube rose, pour water and soak for approximately 10 minutes. After that lift and drain, to mushroom cut into 2 parts and remove the hard end. For tube rose, make a knot so it will not crumble when cooked later.
  2. Heat the oil in a large pan using medium heat, add garlic until fragrant. Then add the broth. Cook for 10 minutes or wait until boiling, put carrots, mushrooms, flower, pepper, stir well and then salt, sugar, white pepper, nutmeg, garlic powder.
  3. Enter the fish basso, cook for 5 minutes. Taste the flavor to get the desired taste.
  4. Serve with sprinkled leeks.

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