Red and White Tofu Soup
A vibrant soup featuring tofu and duck blood as the main ingredients, offering a tangy, spicy, and refreshing flavor with an appealing color.
Ingredients
Tofu
4 pieces
Duck blood (cook in boiling water until the interior is no longer red, then remove and cut into 1.6cm (approx 5 fen) square thin slices with a knife)
200g (4 liang)
Lard
30g (6 qian)
Ginger (finely minced)
25g (5 qian)
Scallion (finely chopped)
30g (6 qian)
Salt
4g (8 fen)
Soy sauce
30g (6 qian)
Pea shoots (pick, wash and clean (if pea shoots are unavailable, bok choy can be used as a substitute))
100g (2 liang)
Ground pepper
1g (2 fen)
Vinegar
25g (5 qian)
MSG
1g (2 fen)
Water starch
75g (1.5 liang)
Broth
1000g (2 jin)
Instructions
1
Prepare ingredients
Cook duck blood in boiling water until the interior is no longer red, then remove. Cut both duck blood and tofu separately into 1.6cm (approx 5 fen) square thin slices with a knife; finely mince ginger; finely chop scallion; pick, wash and clean pea shoots (if pea shoots are unavailable, bok choy can be used as a substitute)
2
Stir-fry minced ginger until fragrant
Place the wok on high heat, add lard and heat until hot. Add minced ginger and stir-fry until fragrant, then add broth, salt, soy sauce, and ground pepper. Bring the broth to a boil, then add the red and white tofu slices.
3
Thicken with starch and season
When the broth in the wok comes to a boil again, add water starch to make a clear, thin starch slurry. Then add pea shoots, MSG, and vinegar, stir well and serve.
