😊 Dad's NOURISHING Spinach Tofu Soup! (菠菜豆腐湯)

By Made With Lau · 30 min

Ingredients

Instructions

1. Lay the spinach bundle flat and cut just above the stems to separate the leaves from the stems.
2. Drain and rinse the tofu, then cut it into large cubes of about 1 inch (2.5 cm).
3. Cut the carrot into 1/4-inch (about 6 mm) thick slices on an angle.
4. Slice the pork thinly across the grain, place it in a bowl, and add the oyster sauce, white pepper, cornstarch and 1 tablespoon water. Mix well and set aside to marinate.
5. Bring the chicken broth and 4 cups water to a boil in a large pot with the lid on.
6. Uncover, add the oil, tofu and carrot, cover, and bring back to a boil.
7. Once boiling, add the salt and the spinach stems. After about 10 seconds, add the spinach leaves and push them under the liquid with chopsticks.
8. Cover and cook for 1 minute, then add the marinated pork a few slices at a time, spreading them apart.
9. Season with chicken bouillon powder and fish sauce.
10. Turn off the heat and stir in the sesame oil. Serve straight from the pot or transfer to a large bowl.

Summarized from Made With Lau's video. Watch it for the details.

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