Pork Sparerib and Bean Curd Stick Soup

When soybean milk is heated, a skin forms on the surface. The skin is gathered and dried into golden sticks, known as bean curd sticks. When they cook in this simple, wholesome soup, the sticks unfurl into golden ribbons that absorb the flavor of the pork ribs. Chunks of carrot brighten the soup and lend a natural sweetness.

The thick parts of the bean curd sticks can take a long time to soak, so plan ahead and start soaking a few hours before cooking. Or, better yet, start soaking