INGREDIENTS
1 bowl Steamed/cooked organic brown rice (keep warm)
1 Free range chicken egg (hard boiled, remove shell, keep a side)
1 Organic square hard tofu (cut into ½)
6 button Organic Fresh Shitake mushroom (clean and use kitchen towel remove the excess water)
0.80gm Organic Cauliflower (cut small pieces)
0.60gm Any local leafy veg (clean and cut into 1″ size)
½ pc Organic Carrot (slice thin)
2 pc Organic Baby corn (cut into ½)
0.80gm Organic Broccolli (cut into pieces)
1 pinch pepper / salt
1 bowl prepared chicken soup stock
2 tablespoon Organic Blackstrapp Molasses

PREPARATION
Boil the chicken soup, add in tofu, egg, mushroom pepper, salt for 15 mins with medium heat, lastly add in Blackstrapp molasses. Serve warm. Blanche cauliflower, broccolli, baby corn, carrot, leafy vegetable for 3 min, remove immediately and put into ice water to maintain its greeness. Pat them dry with kitchen towel. Decorate nicely beside warm brown rice in the same plate. Serve warm together with soup.

Recipe courtesy of