chinese

Spinach Tofu Soup

Name: Spinach Tofu Soup
Yield: 4 servings
Cuisine: chinese
Ingredients: 12 oz Spinach; 1 block Medium-firm tofu; 3 oz Carrot; 6 oz Lean pork; 1 tbsp Oyster sauce; 0.25 tsp White pepper powder; 2 tsp Cornstarch; 1 tbsp Water; 14 oz Chicken broth; 1 tbsp Cooking oil; 1 tsp Salt; 1 tsp Fish sauce; 1 tsp Sesame oil; 1 tsp Chicken bouillon powder

An easy, comforting soup that's ready in less than 30 minutes, perfect for simple dinners or sick days. This recipe combines tender pork slices, firm tofu, and fresh spinach in a flavorful broth.

25 min 4 servingsMade With Lau Source

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Nutrition· per serving · estimated

209

Calories

20g

Protein

Carbs

10g

Fat

Scale recipe

4 servings

Original recipe

Ingredients14 items

Produce

🥬Spinach12 oz

⬜Medium-firm tofu1 block

🥕Carrot3 oz

Meat

🐖Lean pork6 oz

Pantry

🦪Oyster sauce1 tbsp

🌽Cornstarch2 tsp

💧Water1 tbsp

🍲Chicken broth14 oz

🌻Cooking oil1 tbsp

🐟Fish sauce1 tsp

sesameSesame oil1 tsp

🐔Chicken bouillon powder1 tsp

Spices

🧂White pepper powder¼ tsp

🧂Salt1 tsp

Instructions

1
Wash the spinach thoroughly. Cut the spinach in half, separating the stems from the leaves, and keep them in separate piles.
2
Drain the water from the tofu packaging and remove the block. Rinse the tofu in cold water. Cut the tofu horizontally in half, then lengthwise into four equal sections, and finally horizontally into five equal parts to create 1-inch cubes.
3
Cut the carrot into 1/4-inch thick slices at an angle.
4
Slice the lean pork thinly across the grain to ensure tenderness.
5
In a bowl, combine the sliced pork with oyster sauce, white pepper powder, cornstarch, and 1 tablespoon of water. Mix thoroughly until the starch is fully dissolved and the pork is evenly coated.
6
Place a pot on high heat. Pour in the chicken broth (or 4 cups of water and 1 teaspoon of chicken bouillon powder). Cover the pot and bring the liquid to a rolling boil.
7
Once the broth is boiling, add the cooking oil, followed by the tofu cubes and carrot slices. Cover the pot again and allow it to return to a boil.
8
When the contents are boiling, add 1/2 teaspoon of salt. Let it cook briefly to allow the tofu to absorb the flavor.
9
Add the spinach stems to the pot first, using chopsticks to push them down until fully submerged. Then add the spinach leaves and submerge them as well.
10
Carefully add the marinated pork slices to the pot, using chopsticks to spread them out. This prevents them from sticking together and ensures even cooking.
11
Taste the soup and adjust seasoning. Add another 1/2 teaspoon of salt if needed. If desired, add 1 teaspoon of chicken bouillon powder for enhanced flavor.
12
Turn off the heat. Add the fish sauce and sesame oil to finish the dish and preserve their aromatic flavors.
13
To serve, first transfer the cooked vegetables and tofu to a large serving bowl, then pour the flavorful soup over them. If you are not eating the soup immediately, it is recommended to keep the vegetables separate from the hot soup to prevent them from turning yellow.