The Spinach Tofu Soup My Dad's Made 100,000 Times

Step 1: Prep veggies & tofu

Lay the bundle of spinach (12 oz) flat on a cutting board and cut just above the stems to separate them from the leaves.

Remove the tofu (1 box) from its packaging and drain out the water. Rinse the tofu with clean water. Cut the tofu into large cubes. Start by turning the knife sideways and slicing the tofu in half horizontally. Next, cut the tofu lengthwise in half, then cut each in half again to create four equal sections. Finally, slice the tofu horizontally into five equal parts. If you prefer smaller pieces, you can divide it further, but my dad prefers these 1-inch cubes.

Cut the carrot (3 oz) into 1/4-inch thick pieces at an angle.

Step 2: Prep pork

Cut the pork (6 oz) in half, then cut into thin slices across the grain. Place the meat into a bowl.

To the bowl, add the oyster sauce (1 tablespoon), white pepper (0.25 teaspoon), cornstarch (2 teaspoon) and water (1 tablespoon). Use chopsticks to mix the ingredients into the pork and set aside to marinate.

Step 3: Cook soup

Pour the chicken broth (1 can) and water (4 cup) into a large pot. Cover with a lid and turn the heat to high to bring it to a boil.

Uncover the pot, add the oil (1 teaspoon), tofu and carrot. Cover with the lid and bring back to boil.

Once it’s boiling, add the salt (1 teaspoon), followed by the spinach stems. Wait about 10 secs, then add spinach leaves. Use chopsticks to fully submerge the spinach.

Cook for 1 minute with the lid on, then add the marinated pork a few slices at a time. Spread them out to prevent the meat from sticking together.

Step 4: Add seasonings

Season with chicken bouillon powder (1 teaspoon) and fish sauce (1 teaspoon).

Turn off the heat and add the sesame oil (1 teaspoon).

Serve straight from the pot, or scoop it into a large serving bowl.