Pearl Tofu Soup

Name: Pearl Tofu Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 250 g tofu (cut into 0.8 cm cubes); 20 g chicken breast (cut into 0.5 cm cubes, mixed with egg white, salt, and wet cornstarch); 15 g egg white; 25 g rehydrated sea cucumber (cut into 0.8 cm cubes); 20 g yellow egg cake (cut into 0.8 cm cubes); 20 g bamboo shoot tips (cut into 0.8 cm cubes); 15 g spinach stems (cut into cubes, briefly blanched in boiling water); 5 g salt; 50 g cornstarch (wet cornstarch for thickening); 100 g peanut oil (for oil-pass cooking, about 150 C / medium heat); 10 g soy sauce; 2 g MSG; 5 g chicken oil (for drizzling); 100 g clear soup

A traditional Shandong-style soup, made with diced tofu and assorted ingredients. It features a vibrant, pearl-like appearance and a savory, flavorful broth.

30 min

Easy

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Ingredients

tofu (cut into 0.8 cm cubes) 250 g

chicken breast (cut into 0.5 cm cubes, mixed with egg white, salt, and wet cornstarch) 20 g

egg white 15 g

rehydrated sea cucumber (cut into 0.8 cm cubes) 25 g

yellow egg cake (cut into 0.8 cm cubes) 20 g

bamboo shoot tips (cut into 0.8 cm cubes) 20 g

spinach stems (cut into cubes, briefly blanched in boiling water) 15 g

salt 5 g

cornstarch (wet cornstarch for thickening) 50 g

peanut oil (for oil-pass cooking, about 150 C / medium heat) 100 g

soy sauce 10 g

MSG 2 g

chicken oil (for drizzling) 5 g

clear soup 100 g

Instructions

Preparing the Chicken

Cut the chicken breast into 0.5 cm cubes, then mix with egg white, salt, and wet cornstarch until evenly coated.

Preparing the Side Ingredients

Cut the rehydrated sea cucumber, yellow egg cake, and bamboo shoot tips into 0.8 cm cubes. Cut the spinach stems into cubes, briefly blanch in boiling water, then drain and set aside.

Oil-Pass Cooking

Place the peanut oil in a wok and heat to roughly 150 C (about medium heat). Add the chicken cubes and oil-pass briefly, then remove and drain.

Simmering the Soup

In a clean pot, pour in the clear soup and add soy sauce, salt, and MSG. Add the chicken, sea cucumber, tofu, yellow egg cake, and bamboo shoot tips. Once it comes to a boil, skim off any foam from the surface.