Tomato, Bean Curd, and Chicken Leg Mushroom Soup


Preparation info

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    • Difficulty


Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

People are often surprised when I mention how plentiful tomatoes are in China, particularly in the south. This immigrant from the West to Guangdong—where it is called either fon keh (literally “foreign eggplant”) or jing jee jeh (literally “gold corn tangerine”)—was familiar to me when I was growing up. Our family regularly ate tomatoes in soups, braised with fish, stir-fried with beef, and in stews with pork. In Hong Kong, the tomato is ubiquitous. Meaty chicken leg mushrooms add a fine texture to this pleasantly tart soup.