Clay Pot Tofu Soup
A light soup gently simmered with tofu, lean pork, and shiitake mushrooms.
Ingredients
cooked lean pork slices
80 g
tofu (blanched and cut into strips)
250 g
fresh shiitake mushrooms (washed and sliced)
to taste
winter bamboo shoots (washed and sliced)
to taste
daylily (washed)
to taste
baby bok choy (washed)
to taste
fresh broth
2000 g
white pepper
5 g
MSG
5 g
salt
5 g
cooking wine
to taste
chicken oil
to taste
Instructions
1
Prepare Ingredients
Blanch the tofu and cut into strips; wash and slice the shiitake mushrooms and winter bamboo shoots; wash the baby bok choy and daylily.
2
Simmer
Add the fresh broth to a clay pot and place over heat. Add all ingredients except the bok choy. Once boiling, skim off the foam. Add white pepper, MSG, cooking wine, and salt. Simmer briefly, then add the bok choy and cook briefly. Drizzle with chicken oil and serve.
