Pork Tofu Soup

Name: Pork Tofu Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 2 g reen onions/scallions; 1 inch ginger; 2 tsp toasted sesame oil ((for cooking)); 4 oz ground pork ((substitute ground chicken, ground turkey, mushrooms, veggies, or more tofu)); ⅛ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 1 Tbsp sake ((you could use Chinese rice wine or dry sherry, or skip it)); ½ block medium-firm tofu (momen dofu) ((7 oz, 200 g)); 1 cup chicken stock/broth ((vegetable stock/broth for vegetarian)); 1 cup water; 2 tsp soy sauce; 1 Tbsp potato starch or cornstarch ((for the slurry)); 2 Tbsp water ((for the slurry)); white pepper powder ((to taste))

This comforting Pork Tofu Soup warms the soul and body with savory ground meat and hearty chunks of soybean curd. So easy to make with simple pantry ingredients, it’s the perfect go-to dish for busy weekdays!

⏱️ 15 menit 🔪 Persiapan: 5 menit 🔥 Masak: 10 menit 📊 Mudah 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

3 porsi

2 g reen onions/scallions
1 inch ginger
2 tsp toasted sesame oil ((for cooking))
4 oz ground pork ((substitute ground chicken, ground turkey, mushrooms, veggies, or more tofu))
⅛ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
1 Tbsp sake ((you could use Chinese rice wine or dry sherry, or skip it))
½ block medium-firm tofu (momen dofu) ((7 oz, 200 g))
1 cup chicken stock/broth ((vegetable stock/broth for vegetarian))
1 cup water
2 tsp soy sauce
1 Tbsp potato starch or cornstarch ((for the slurry))
2 Tbsp water ((for the slurry))
white pepper powder ((to taste))

Langkah-langkah

Gather all the ingredients.
Separate 2 green onions/scallions into the white and green parts. Thinly slice them diagonally; set aside the green part for garnish. Grate 1 inch ginger (I use a stainless steel grater) and measure 1 tsp grated ginger (with juice).
Heat a pot over medium heat, then add 2 tsp toasted sesame oil. When the oil is hot and starts to smoke, add 4 oz ground pork. Spread it evenly on the cooking surface and let it sear, undisturbed, until a crust forms. Season with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Tip: Searing the meat helps prevent sticking and enhances the flavor.
Once a crust forms, add 1 Tbsp sake. Scrape the bottom of the pot with a wooden spatula to loosen the browned bits. Now, add 1 tsp grated ginger and stir. Add the white part of the green onions next. Mix to combine. Tip: In addition to deglazing the pan, the sake helps to remove the pork's gamey odor.
Cook until the pork is no longer pink. Then, add 1 cup chicken stock/broth and 1 cup water and stir. Next, add 2 tsp soy sauce. Bring the soup to a simmer on medium heat.
Once simmering, tear ½ block medium-firm tofu (momen dofu) with your hands into bite-sized chunks and add them directly into the soup pot. Let the tofu warm through.
Taste and adjust the seasoning with salt if needed.
Make a slurry by adding 1 Tbsp potato starch or cornstarch into 2 Tbsp water. Stir to combine.
Mix the slurry again right before pouring, then drizzle it evenly into the soup. Stir until the broth thickens slightly, then turn off the heat.
Serve in individual bowls and garnish with the green part of the green onion. Sprinkle with white pepper powder and enjoy.
Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 5 days.