Spinach Tofu Soup

Wash the spinach thoroughly. Cut the spinach in half, separating the stems from the leaves, and keep them in separate piles.

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.

Cut the carrot into 1/4-inch thick slices at an angle.

Slice the lean pork thinly across the grain to ensure tenderness.

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.

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.

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.

When the contents are boiling, add 1/2 teaspoon of salt. Let it cook briefly to allow the tofu to absorb the flavor.

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.

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.

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.

Turn off the heat. Add the fish sauce and sesame oil to finish the dish and preserve their aromatic flavors.

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.