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Pork and tofu soup

A light but deeply flavoured broth for cold nights.

By Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Pork and tofu soup
A light but deeply flavoured broth for cold nights. Add some bean-thread or rice noodles to bulk it up.

Ingredients

  • 1 litre (4 cups) chicken stock (preferably homemade)
  • 1 (6cm) piece dried kombu (see note)
  • 700 gm coarsely minced pork
  • 2 garlic cloves, finely chopped
  • 3 coriander roots, cleaned and finely chopped
  • 2 broccolini stalks, florets only (reserve stalks for another use)
  • 100 gm fresh shiitake mushrooms, sliced
  • 100 gm fresh black fungus, torn
  • Sesame oil and light soy sauce, to season
  • 600 gm silken tofu, cut into cubes, at room temperature
  • Roasted sesame seeds, to serve

Method

  • 1
    Add stock and kombu to a saucepan and bring to a simmer over high heat. Discard kombu.
  • 2
    Meanwhile, combine pork, garlic and coriander root in a bowl and season. Roll pork mixture into walnut-sized balls, then add to stock. Reduce heat to medium and bring to a simmer. Simmer until meatballs are par-cooked (1 minute), add broccolini and simmer until just tender (1 minute), then add mushrooms and simmer until just softened (30 seconds).
  • 3
    Add a few drops of sesame oil and soy to warm bowls. Add tofu, then ladle soup over. Serve topped with sesame seeds

Notes

Kombu is available from Asian grocers.