Ingredients with Measurements:
- 2 blocks of fermented bean curd
- 1 pound of pork belly, sliced
- 4 cups of chicken broth
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1 teaspoon of white pepper
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 2 scallions, chopped
- Cilantro for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil.
2. Add the sliced pork belly and let it cook for 5 minutes.
3. In a small bowl, mash the fermented bean curd with a fork until it becomes a paste.
4. Add the fermented bean curd paste, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper to the pot. Stir well.
5. Reduce the heat to low and let the soup simmer for 30 minutes.
6. In a small bowl, mix the cornstarch and water to make a slurry.
7. Add the slurry to the soup and stir well. Let it cook for another 5 minutes until the soup thickens.
8. Turn off the heat and add the chopped scallions.
9. Serve hot with cilantro as garnish.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat to bring the chicken broth to a boil, then low heat to simmer the soup.
Serving size:
- 4 servings
Nutritional information:
- Calories: 370
- Fat: 26g
- Protein: 21g
- Carbohydrates: 11g
- Fiber: 1g
- Sugar: 3g
- Sodium: 930mg
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Chicken broth can be substituted with vegetable broth.
- Shaoxing wine can be substituted with rice wine or dry sherry.
- Cornstarch can be substituted with potato starch or arrowroot powder.
Variations:
- Add vegetables such as bok choy or mushrooms to the soup.
- Use tofu instead of pork belly for a vegetarian version.
- Add chili oil or chili flakes for a spicy version.
Tips and tricks:
- Be careful not to overcook the pork belly as it can become tough.
- Mash the fermented bean curd well to avoid lumps in the soup.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until it is heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of cilantro on top.
Garnishes:
- Cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed dumplings
- Spring rolls
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, add more cornstarch slurry to thicken it.
Food safety advice:
- Make sure the pork belly is cooked through before serving.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
- Fermented bean curd soup is a traditional Chinese dish that is believed to have originated in the Guangdong province.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Chinese