Pork Belly and Tofu Soup
A comforting and savory broth featuring tender pork belly, chewy frozen tofu, and wood ear mushrooms.
Story
This quick soup is perfect for a chilly day. The frozen tofu absorbs the rich flavors of the pork broth, creating a satisfying texture contrast with the meaty mushrooms.
Ingredients
Pork belly
200g
Frozen tofu
300g
Wood ear mushrooms
50g
Dried shiitake mushrooms
3-4 pieces
Chicken or pork stock
1 liter
Salt
to taste
Instructions
1
Prep the Ingredients
Rinse the pork belly and slice it thinly. Cut the frozen tofu into bite-sized cubes. Soak the wood ear mushrooms until soft, clean them, and trim the shiitake mushrooms.
2
Start the Broth
Bring the stock to a rolling boil in a pot. Add the sliced pork belly and shiitake mushrooms. Let it return to a boil to cook the meat through.
3
Simmer the Vegetables
Toss in the wood ear mushrooms and simmer for about 10 minutes to allow the earthy flavor to infuse the soup.
4
Finish and Season
Add the frozen tofu cubes and cook for a few more minutes until heated through. Season with salt to your liking before serving.
