The Spinach Tofu Soup My Dad's Made 100,000X
Why this recipe
Most spinach tofu soup recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 50 years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 110.9K views, 2.9K likes on YouTube.
Spinach may not be the first ingredient that comes to mind when you think of "Chinese vegetables"—you're probably more likely to think of Water Spinach or Bok Choy. But the leafy green has been a part of Chinese cuisine for a long time and it's one of the main ingredients in this easy and comforting Spinach Tofu Soup (菠菜豆腐湯).
There's even a legend about spinach and tofu, the other star of our soup. The story goes that Emperor Qianlong got lost while wandering around and ended up at a farmer's home, where he was served a simple, comforting spinach and tofu dish. He became a big fan of the combination—and so will you after trying this recipe.
Ingredients
Instructions
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.
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.
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.
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.
Pairs well with
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We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
