Equipment
Ingredients
Pork Marinade
- 55 g lean pork, thinly sliced
- 1¼ g cornstarch
- ½ ml soy sauce
- ½ ml peanut oil
- 2½ ml sake
Soup Base
- 30 g chinese cabbage, sliced
- 30 ml bamboo shoots, sliced
- 2 water chestnuts, sliced
- 2 bean curd, cut into 2.5cm cubes
- 960 ml chicken stock
- 1 g sugar
- ⅛ g black pepper
- g salt
- ml sesame oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 151 kcal
- Protein
- 12 g
- Carbohydrates
- 10 g
- Fat
- 7 g
- Fiber
- 0 g
- Sugar
- 4 g
- Sodium
- 450 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 13 mg
- Potassium
- 367 mg
- Calcium
- 225 mg
- Iron
- 3.8 mg
- Magnesium
- 29 mg
- Phosphorus
- 135 mg
- Zinc
- 1.1 mg
- Vitamin A
- 4 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.25 mg
- Niacin
- 4.0 mg
- Folate
- 24 mcg
- Water
- 249 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
In a small bowl, combine the thinly sliced pork with cornstarch, soy sauce, peanut oil, and sake.
Slice the Chinese cabbage, bamboo shoots, and water chestnuts into uniform pieces.
Cut the bean curd into 2.5cm (1-inch) cubes.
Pour the chicken stock into a pot and bring to a boil at 100°C (212°F).
Lower the marinated pork into the boiling stock and cook for 3 minutes.
Add the sliced cabbage, bamboo shoots, water chestnuts, and bean curd cubes to the pot and simmer for 3 minutes.
Stir in the sugar and black pepper, then adjust the salt to your preference.
Add a few drops of sesame oil to the soup and serve immediately.
Chef's Notes
- For the most tender pork, ensure it's sliced against the grain. The cornstarch marinade helps create a velvety texture and protects the pork from overcooking.
- Don't overcrowd the pot when adding the pork. If making a larger batch, consider cooking the pork in batches to maintain the stock's temperature and ensure even cooking.
- Taste and adjust seasoning (salt, pepper) at the very end. The soy sauce in the marinade will add saltiness, so it's crucial to season after all other ingredients have melded.
- For a richer broth, you can use homemade chicken stock or even a combination of chicken and pork stock. A small pinch of MSG can also enhance the umami flavor, though it's optional.
- The sesame oil is best added right before serving to preserve its aromatic quality. A few drops go a long way.
Storage
Refrigerator: 3 days — Store in an airtight container; tofu may release water over time.
Reheating: Warm in a small pot over medium heat until simmering.
Troubleshooting
Pork is tough or chewy
Cause: The pork was sliced too thick or boiled for too long.
Fix: Cannot be fixed.
Prevention: Slice the pork as thinly as possible against the grain and ensure it only simmers for the recommended 3 minutes.
Tofu blocks are breaking apart
Cause: Stirring the soup too vigorously or using silken tofu instead of firm.
Fix: Cannot be fixed, but the soup remains edible.
Prevention: Stir gently after adding the bean curd and maintain a gentle simmer rather than a rolling boil.
Cultural Context
Bean curd soup, or 'dou fu tang' in Mandarin, is a staple in many Chinese households, particularly in Northern China. It's often considered a comforting and nourishing dish, frequently served as part of a simple meal or as a light starter. Its versatility allows for variations based on regional ingredients and personal preference.
