Tofu Variation (4): White Meat and Tofu Soup

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Recipe and Cooking Method

Ingredients:

Tofu: 5 liang (156.25 grams)

Tomato: 5 qian (15.625 grams)

Soy Sauce: 1 qian (3.125 grams)

Cooked Pork: 2 liang (62.5 grams)

Broth: 1 jin 5 liang (565.25 grams)

Refined Salt: 5 fen (1.5625 grams)

Baby Bok Choy: 1 liang (31.25 grams)

Chicken Oil: 2 qian (6.25 grams)

Soaked Wood Ear Mushrooms: 2 qian (6.25 grams)

Instructions:

Cut the tofu into diamond-shaped slices, then blanch them briefly in boiling water. Remove and drain excess water.

Slice the cooked pork into thin, rectangular pieces. Cut the tomato into slices, and wash the baby bok choy before cutting it into segments.

In a frying pan, add the broth, cooked pork, tofu, wood ear mushrooms, tomato, baby bok choy, soy sauce, and refined salt. Bring it to a boil, removing any surface foam. Finally, drizzle with chicken oil before serving.

Features:

This White Meat and Tofu Soup boasts a colorful mix of red, green, black, and white. Its vibrant appearance mirrors its rich and delicious taste. With the perfect balance of flavors and delightful textures, this soup is a culinary delight that's both savory and refreshing.

(And don't forget, cooking is an art. Enjoying the process is just as important as the result. We wish you a pleasant experience making this delicious Red and White Tofu Soup! Please remember, this program is for reference only, so use caution when trying it out. This video content is for reference only. If you have special health concerns or are on long-term medication, consult a doctor before attempting new recipes.)

This is the second series (tofu) in the series introducing hundreds of tofu recipes. Others we have different types of tofu recipes such as water tofu series, tofu and cauliflower series, dried tofu series, thousand skins series, tofu Leather series, etc.