Mustard Green and Tofu Soup
A light, elegant soup of mustard greens and tofu, fresh in color and delicately flavored.
Ingredients
mustard greens (remove old leaves and thick stems, wash, blanch in boiling water, then rinse with cold water, and chop finely)
150 g
tofu (cut into cubes)
200 g
stock
to taste
starch (for thickening)
to taste
sesame oil (drizzle over the soup)
1 tsp
white pepper (sprinkle over the soup)
a pinch
fine salt
to taste
Instructions
1
Prepare the mustard greens
Remove the old leaves and thick stems from the mustard greens, wash them, blanch in boiling water, then drain and rinse with cold water, and finally chop finely.
2
Cook the soup base
Bring the stock to a boil, add salt and a starch slurry to thicken it into a soupy consistency, then add the cubed tofu and bring back to a boil.
3
Add the mustard greens
Add the chopped mustard greens, bring to a boil once more, then turn off the heat and ladle out. Drizzle with sesame oil and sprinkle with white pepper before serving.
