Equipment
* optional
Ingredients
Pork Velveting Marinade
- 62 g pork loin, chilled
- 1½ g cornstarch
- 1 ml light soy sauce
- 1 ml neutral vegetable oil
- 5 ml shaoxing wine
Aromatics and Broth
- 1000 ml chicken stock
- 35 g napa cabbage, julienned
- 35 g bamboo shoots, thinly sliced
- 2 water chestnuts
- 300 g silken tofu, cubed
- 1.2 g granulated sugar
- 0.2 g white pepper, finely ground
- 2 g sea salt
- 2 ml toasted sesame oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 177 kcal
- Protein
- 15 g
- Carbohydrates
- 13 g
- Fat
- 7 g
- Fiber
- 0 g
- Sugar
- 6 g
- Sodium
- 604 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 17 mg
- Potassium
- 562 mg
- Calcium
- 39 mg
- Iron
- 1.5 mg
- Magnesium
- 37 mg
- Phosphorus
- 180 mg
- Zinc
- 1.3 mg
- Vitamin A
- 19 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.31 mg
- Niacin
- 5.1 mg
- Folate
- 14 mcg
- Water
- 327 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, combine the thinly sliced pork with cornstarch, soy sauce, vegetable oil, and Shaoxing wine. Massage the marinade into the meat until the liquid is fully absorbed. Allow to rest for 15 minutes to tenderize.
Using a sharp chef's knife, julienne the napa cabbage and slice the bamboo shoots and water chestnuts into uniform, thin pieces. Carefully dice the silken tofu into 2.5cm (1-inch) cubes, handling with care to maintain their shape.
Pour the chicken stock into a stockpot and bring to a steady boil over high heat. Once boiling, lower the heat slightly to maintain a rolling simmer (approx 95°C/203°F).
Gently drop the marinated pork slices into the simmering stock, stirring briefly to ensure they don't clump together. Cook for 3 minutes until the pork is opaque and just cooked through.
Incorporate the cabbage, bamboo shoots, water chestnuts, and tofu cubes into the pot. Return to a gentle simmer for another 3 minutes to cook the vegetables through while keeping them crisp.
Stir in the sugar and white pepper. Taste the broth and add sea salt as required. Remove from heat, drizzle with toasted sesame oil, and serve immediately in warmed bowls.
Chef's Notes
- For the clearest broth, blanch the pork slices in a separate pot of boiling water for 30 seconds before adding to the main stock pot. This removes excess starch and proteins.
- The quality of the chicken stock is the foundation of this dish. If using store-bought, ensure it is a 'bone broth' or 'consommé' style for best body.
Storage
Refrigerator: 2 days — Store in an airtight glass container; tofu may release water over time, slightly diluting the broth.
Reheating: Gently warm over medium-low heat until simmering; do not boil vigorously to avoid breaking the tofu.
Troubleshooting
Broth is cloudy rather than clear
Cause: The soup was boiled too vigorously after adding the pork and tofu.
Fix: Strain the broth through a fine-mesh sieve lined with cheesecloth, though this may damage the tofu.
Prevention: Maintain a gentle simmer; do not let the broth reach a violent rolling boil once proteins are added.
Tofu is breaking apart
Cause: Over-stirring or using 'firm' tofu which can be more brittle in thin soups.
Fix: Cannot be fixed; call it 'Rustic Broken Tofu Soup'.
Prevention: Use silken tofu and stir with extreme care using the back of a spoon.
Cultural Context
This style of soup, known for its 'clear' (qing) quality, is a staple in Cantonese cuisine, often served as a light course to cleanse the palate or provide gentle nourishment.
