Savory Minced Meat
Tofu Soup

A nourishing and light soup perfect for early autumn, combining tender minced pork, silken tofu, earthy mushrooms, and a delicate, umami-rich broth.

Ingredients

• 200 g minced pork
• 1 block silken tofu
• 50 g mushrooms
• 50 g carrots
• 4-6 cuttlefish balls
• 1 tbsp dried krill
• 2 cloves garlic
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tsp white sugar
• 1/2 tsp black pepper
• 1 tsp chicken bouillon
• 2 tbsp starch slurry
• to taste white pepper
• 1 sprig scallions

Instructions

1. 1Marinate the minced pork

   

   In a bowl, combine the fresh minced pork with cooking wine, light soy sauce, oyster sauce, white sugar, and black pepper. Stir well and let it marinate for 15 minutes to allow the flavors to penetrate the meat.

   Tip: Marinating the pork beforehand significantly enhances its savory depth.
2. 2Combine marinade ingredients

   

   Use chopsticks to thoroughly mix the raw minced pork with the added seasonings until well-incorporated. Ensure the marinade is evenly distributed throughout the meat mixture.

   Tip: Thorough mixing ensures that every piece of meat is well-seasoned.
3. 3Sauté the garlic

   

   Heat oil in a wok over medium-high heat. Add the minced garlic and stir-fry until it becomes fragrant and golden, being careful not to let it burn.

   Tip: Watch the garlic closely; it browns quickly and can become bitter if overcooked.
4. 4Add the pork to the wok

   

   Carefully add the marinated minced meat into the wok with the sautéed garlic. Use a spatula to break up the meat as it enters the hot pan.

   Tip: Add the meat quickly to keep the cooking temperature steady.
5. 5Brown the meat

   

   Stir-fry the minced pork continuously with a wooden spatula until the meat is fully browned and no longer pink.

   Tip: Browning the meat thoroughly is essential for building a rich flavor base for the soup.
6. 6Add mushrooms

   

   Toss the diced mushrooms into the wok with the browned meat. Stir-fry together until the mushrooms become fragrant and slightly softened.

   Tip: Mushrooms release moisture, which helps deglaze the wok and incorporate all the flavor.
7. 7Add water

   

   After stir-frying the minced meat and mushrooms until fragrant, pour a bowl of clear water into the wok to form the soup base.

   Tip: Ensure the water is added after the meat and mushrooms are well-sauteed to build a flavorful base.
8. 8Add carrots

   

   Add the prepared diced carrots into the simmering soup base to add color and sweetness to the broth.

   Tip: Dicing the carrots uniformly ensures they cook evenly in the soup.
9. 9Add cuttlefish balls

   

   Add your favorite cuttlefish balls into the wok to incorporate their unique texture and flavor into the soup.

   Tip: Cuttlefish balls are a great way to add a savory, seafood-inspired depth to the dish.
10. 10Add dried krill

    

    Sprinkle a small handful of dried krill into the bubbling soup to enhance the overall umami profile.

    Tip: Dried krill is a concentrated source of umami; a small amount is sufficient to elevate the taste.
11. 11Cover and cook

    

    Place a lid over the wok and cook the soup over high heat for 2 minutes to allow the ingredients to meld and cook through.

    Tip: Covering the wok helps maintain a consistent temperature and speeds up the cooking process.
12. 12Season the soup

    

    Season the boiling soup with an additional dash of oyster sauce and chicken bouillon for depth and savory flavor.

    Tip: Adjust the seasoning gradually and taste as you go to balance the flavors to your preference.
13. 13Add the tofu

    

    Gently slide the neatly diced white tofu into the simmering soup base. Tofu is delicate, so add it carefully to keep the cubes intact as they heat through and absorb the flavors of the broth.

    Tip: If you prefer firmer tofu, you can blanch the cubes in boiling water for a minute before adding them to the soup.
14. 14Thicken the soup

    

    Slowly pour a thin starch slurry into the simmering soup while stirring gently. This technique thickens the broth, giving it a rich, silky texture that coats the ingredients beautifully.

    Tip: Make sure to stir the slurry just before pouring, as starch tends to settle at the bottom of the container.
15. 15Season with white pepper

    

    Evenly sprinkle a dash of white pepper powder over the simmering soup. This adds a subtle, warming heat that complements the savory umami of the broth without overpowering the other ingredients.

    Tip: White pepper is classic for Chinese-style soups; add it toward the end of cooking to maintain its aromatic quality.
16. 16Garnish with scallions

    

    Finally, scatter a small handful of freshly chopped green scallions over the hot soup. The scallions provide a burst of fresh color and a crisp, aromatic flavor that balances the rich soup.

    Tip: Add the scallions right before serving so they stay bright green and fresh-tasting.

Storage & Reheating

Burn It Off

Frequently Asked Questions