Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 cup of tongcai (preserved vegetable)
- 4 cups of chicken or vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of white pepper
- 2 cloves of garlic, minced
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 2 green onions, thinly sliced
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the chicken or vegetable broth over medium heat.
2. Add the minced garlic, soy sauce, sesame oil, and white pepper to the pot.
3. Stir in the cubed tofu and tongcai.
4. Let the soup simmer for 10-15 minutes until the tofu is cooked through and the tongcai is tender.
5. In a small bowl, mix the cornstarch and water together to make a slurry.
6. Slowly pour the slurry into the soup while stirring constantly.
7. Let the soup simmer for an additional 5 minutes until it thickens.
8. Serve the soup hot, garnished with thinly sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 8g
- Protein: 9g
Substitutions for ingredients:
- Firm tofu can be substituted with silken tofu or tempeh.
- Chicken or vegetable broth can be substituted with water or miso soup.
Variations:
- Add sliced mushrooms or bamboo shoots for additional flavor and texture.
- Use different types of preserved vegetables, such as mustard greens or pickled radish.
Tips and tricks:
- Be careful not to overcook the tofu, as it can become mushy.
- Adjust the seasoning to taste by adding more soy sauce or white pepper as needed.
- For a spicier soup, add a dash of chili oil or red pepper flakes.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with green onions and a drizzle of sesame oil.
Garnishes:
- Thinly sliced green onions and a drizzle of sesame oil.
Pairings:
- Serve the soup with steamed rice or noodles for a more filling meal.
Suggested side dishes:
- Steamed vegetables, such as broccoli or bok choy.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, add more cornstarch slurry to thicken it.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tongcai is a traditional Chinese preserved vegetable that is made by fermenting mustard greens with salt and spices.
Flavor profiles:
- This soup has a savory and slightly sour flavor from the preserved vegetables, with a hint of nuttiness from the sesame oil.
Serving suggestions:
- Serve the soup as a light and healthy lunch or dinner option.
Related Categories
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Region: Chinese
Taste: Savory, Umami, Mild, Comforting