Imperial Tofu Soup
Delicate and tender in flavor with a pale yellow-and-white hue. Tofu is steamed with minced chicken, then served in hot chicken broth.
Ingredients
Tofu (mashed into a paste and strained through a fine sieve)
250 g
Chicken (pounded into a paste, sinews removed, loosened with water)
60 g
Egg yolks (whites removed, beaten)
3
Fine salt
a pinch
Monosodium glutamate (MSG)
a pinch
Ground white pepper
a pinch
Chicken stock (heated)
1 bowl
Rehydrated bamboo fungus
40 g
Green leafy vegetables
a pinch
Cooking oil (for greasing the basin)
a pinch
Colorful garnish ingredients (meat and vegetables)
to taste
Instructions
1
Prepare the ingredients
Mash the tofu into a paste and strain it through a fine sieve. Pound the chicken into a paste using the back of a knife, add a small amount of water to loosen it, pick out the chicken sinews, and combine with the tofu. Remove the egg whites and beat the yolks.
2
Mix and steam
Combine the above ingredients and add salt, MSG, and ground white pepper. Pour the mixture into a basin and spread it flat (first grease the basin with a little oil to keep the tofu and chicken paste from sticking). On top, arrange some colorful meat and vegetable garnishes (choose as you like) to form flowers, trees, or other decorative patterns. Steam over a bamboo steamer for seven minutes just before serving.
3
Finish into a soup
Add the bamboo fungus and green leafy vegetables to the hot chicken stock, then gently pour in the steamed tofu and serve immediately.
