Chaoshan-Style Tofu
Minced Meat Soup
A light and comforting soup featuring silky tofu and savory minced meat, brightened by the tangy, distinct flavor of preserved mustard greens.
This simple soup reflects the humble yet flavorful approach of Chaoshan home cooking. By balancing the mild texture of tofu with the salty, umami-rich preserved mustard greens, it creates a clean broth that is deeply satisfying and quick to prepare.
Ingredients
- 200 g silken or firm tofu, diced
- 150 g minced pork
- 50 g preserved mustard greens, chopped
- 800 ml water or chicken stock
- 1 tbsp salt
- 1 sprig cilantro, chopped
- optional white pepper
Instructions
- 1Add minced meat to boiling water
Add the minced meat into a pot of boiling water. Use a spoon or spatula to stir and break the meat apart, ensuring it cooks evenly without clumping.
Tip: Stirring immediately helps the meat separate into individual strands, ensuring a tender texture. - 2Add diced tofu
Once the meat is cooking, add the diced tofu into the boiling pot. Gently stir to combine the meat and tofu.
Tip: Add the tofu carefully to avoid breaking the cubes, allowing them to absorb the broths flavor. - 3Incorporate preserved mustard greens
Add the preserved mustard greens into the pot. Stir to ensure they are well distributed and infuse their savory, tangy flavor into the soup.
Tip: Preserved mustard greens are essential for the authentic Chaoshan flavor profile. - 4Season the soup
Add a measured amount of salt to the pot. Stir the soup gently to ensure the salt dissolves and seasons the broth uniformly.
Tip: Taste the broth before adding salt, as preserved mustard greens can be quite salty. - 5Garnish with fresh cilantro
Add a handful of fresh cilantro to the pot as a final garnish before removing from the heat. The residual heat will release the herbs aroma.
Tip: Add cilantro right at the end to keep its vibrant color and fresh flavor.
