Bean Curd and Pork Soup

Name: Bean Curd and Pork Soup
Ingredients: 3 tablespoons julienne of ginger; 4 tablespoons yellow bean sauce; 250 g silken tofu, cut into 2-cm cubes; 1 tablespoon chopped garlic; 1 tablespoon sea salt; 100 g pork neck; 25 g dried shiitake mushrooms; 2 tablespoons Chinese red vinegar; 3 teaspoons oyster sauce; 2 teaspoons palm sugar; 1 teaspoon sesame oil; 5 cups fresh chicken stock; 1 tablespoon shao xing

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

The bean curd (TOFU) thickens this delicious soup. If you like it hot, the addition of some chilli oil and Szechuan pepper gives an extra kick.

Ingredients

25 g dried shiitake mushrooms
5 cups fresh chicken stock
2 te

Soup

Method

Put the mushrooms into a heatproof bowl and cover with hot water. Leave to stand for 10 minutes, then drain and remove the stalks. Put the stock, sugar, oyster sauce and mushrooms into a pot and simmer for approximately 30 minutes or until the mushrooms are tender. With a slotted spoon, remove the mushrooms, slice finely and set aside.

Bring the stock back to the boil, add the pork neck