Pearl Tofu
A traditional Fujian soup featuring tofu shaped into pearl-like balls, served in a clear chicken and dried scallop broth. Light, fresh, and refreshing.
Ingredients
Tofu (peel off the outer skin, use a mold to shape into pearl-like round pieces, or first cut into thin slices then into small dice, and soak in clean water to remove the beany taste)
1 large piece
Plucked hen (for making the broth)
1
Dried scallops (for making the broth)
45 g
Salt
3 g
Instructions
1
Prepare the Tofu
Peel off the outer skin of the tofu, use a pre-made mold to shape it into pearl-like round pieces (or first cut it into thin slices, then into small dice), then soak in clean water to remove the beany taste.
2
Make the Broth
Place the hen and dried scallops in a pot, add water, and simmer until reduced to about one large bowl of broth. Discard the hen and dried scallops. Then add salt to the broth, bring to a rolling boil, and pour into a serving bowl.
3
Finish the Dish
Bring a separate pot of clear broth or water to a boil and add the tofu pieces. As soon as the tofu pieces float to the surface, immediately lift them out and place into the chicken broth bowl. Serve.
