Beef and Tofu Stew

This is inspired by my mother in-low. Potato, carrots, onions and Tofu are added in beef stock with some egg threads finish. Simple, plain and nutritious. 

Serving 4
Ingredients
200g of beef (diced)
200g of tofu (diced)
carrot, potato (diced)
salt, red chili powder for seasoning
crushed garlic, spring onions
egg

Instruction
Put the beef in a pot with enough water to double the beef and bring to boil. Once it boils simmer it at low heat for at least 20 minutes. Add in diced tofu, onion, carrot and potato and bring it to boil again. Once potato is done season with salt and red chili powder. Then whisk egg in a bowl and dripping it in the soup with stirring slowly to make the egg threads in the soup.

Tips
- If you feel hard to make egg swirls in the soup just whisk in as it doesn't ruin the taste.
- You can try it with pork or chicken if you like.