Wensi Tofu Soup

Name: Wensi Tofu Soup
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 200 g Salt-cured tofu (remove the outer tough skin, slice into fine shreds, blanch in boiling water to remove yellow liquid and gamy smell); 15 g Rehydrated dried shiitake mushrooms (cut into fine shreds, add clear chicken broth and steam in a steamer for half an hour); 25 g Cooked winter bamboo shoots (cut into fine shreds); 15 g Cooked ham (cut into fine shreds); 50 g Cooked chicken breast (cut into fine shreds); 15 g Cooked green vegetable leaves (cut into fine shreds); 200 g Clear chicken broth (used for steaming the mushrooms and making the soup); 7.5 g Salt; 2 g MSG

A traditional Jiangsu specialty, this dish features shredded tofu combined with shiitake mushrooms, bamboo shoots, ham, and chicken in a clear, richly flavored broth. The tofu shreds are soft and tender.

1h 5m

Easy

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Ingredients

Salt-cured tofu (remove the outer tough skin, slice into fine shreds, blanch in boiling water to remove yellow liquid and gamy smell) 200 g

Rehydrated dried shiitake mushrooms (cut into fine shreds, add clear chicken broth and steam in a steamer for half an hour) 15 g

Cooked winter bamboo shoots (cut into fine shreds) 25 g

Cooked ham (cut into fine shreds) 15 g

Cooked chicken breast (cut into fine shreds) 50 g

Cooked green vegetable leaves (cut into fine shreds) 15 g

Clear chicken broth (used for steaming the mushrooms and making the soup) 200 g

Salt 7.5 g

MSG 2 g

Instructions

Prepare the tofu shreds

Remove the outer tough skin from the tofu, slice it into fine shreds, then blanch in boiling water to wash away the yellow liquid and any gamy smell.

Cut the garnish shreds

Cut the mushrooms, cooked winter bamboo shoots, ham, chicken breast, and green vegetable leaves all into fine shreds.

Steam the mushrooms

Place the mushroom shreds in a bowl, add clear chicken broth, and steam over a steamer for half an hour, then remove.

Cook the garnish broth

Place a wok over the heat, pour in clear chicken broth, add the mushroom shreds, bamboo shoot shreds, ham shreds, chicken shreds, and green vegetable leaf shreds, add salt and bring to a boil, transfer to a soup bowl, and add MSG.

Cook the tofu shreds

Return the original wok to the heat, pour in clear chicken broth, bring to a boil, add the tofu shreds, and once the tofu shreds float to the surface of the soup, scoop them out with a slotted spoon into the soup bowl. Serve immediately.