Green Vegetable Tofu Pork Soup
A comforting Chinese soup featuring tender pork slices, silky tofu, and fresh greens in a silky starch-thickened broth. Simple to make and perfect for cold days.
Story
This classic Chinese home-style soup comes together quickly with minimal prep. The trick is in the starch slurry—using both hot and cold water creates the silkiest texture for the pork.
Ingredients
lean pork loin, thinly sliced
150g
firm tofu, cubed
300g
bok choy or Chinese greens, roughly chopped
200g
sweet potato starch
3 tablespoons
ginger, julienned
1 tablespoon
green onions, sliced
2 tablespoons
vegetable oil
1 tablespoon
salt
to taste
water or chicken stock
4 cups
Instructions
1
Marinate the pork
Divide the sweet potato starch into two portions. Mix one portion with 2 tablespoons of hot water and the other with 2 tablespoons of cold water until smooth. Add the pork slices and a pinch of salt. Mix well until the starch coating is evenly distributed. Let sit for 20 minutes.
2
Start the broth
Bring water or chicken stock to a gentle simmer in a pot over medium heat. Add the ginger slices and let them infuse the liquid for a few minutes.
3
Cook the pork and tofu
Carefully add the marinated pork slices to the simmering broth. Stir gently to prevent sticking. After 2 minutes, add the tofu cubes and let them cook for another 3-4 minutes until pork is cooked through.
4
Add vegetables and finish
Stir in the chopped greens and cook for 1-2 minutes until just wilted. Season with salt to taste. Drizzle with oil and garnish with green onions. Serve hot.
