Bean Curd Soup

Bean Curd Soup

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Yields : 6-8 servings

Cooking Time : 45-60 minutes


  • 300 grams Chicken, Pork, thinly cut by 1.5 inch wide
  • 60 grams Bean Curd / Tofu Skin, soaked and cut into 1 inch wide
  • 1 tablespoon of sliced Champignon Mushroom, Straw Mushroom, or Black Ear Mushroom (optional)
  • 1.5 inch Ginger, thinly sliced
  • 3 cloves Garlic, thinly sliced
  • ½ piece of Star Anise
  • ½ Tablespoon Light Soy Sauce
  • ½ teaspoon Sugar
  • ¼ teaspoon Salt
  • 1/16 teaspoon White Pepper powder
  • 1500 ml of Water
  • 1 Tablespoon Vegetable Oil

Seasoning for the Chicken, Pork:

  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ teaspoon Sugar
  • ½ Tablespoon Light Soy Sauce
  • 1 teaspoon Shaoxing Wine or Dry Sherry
  • 1 teaspoon Cornstarch

How to:

  1. Rub the pieces of Chicken, Pork with the seasoning and let stand about 15 minutes.
  2. Heat the Vegetable Oil in a clean pan, insert the slices of Garlic and Ginger, and sauté it until fragrant, then insert the sliced of Mushrooms (if using) and stir well.
  3. Then insert the seasoned Chicken, Pork and sauté until it changes color.
  4. Pour 500 ml of Water, stir briefly to dissolve any stuck seasoning and meat in the pan, then transfer to a clean pan, add the remaining Water and the Star Anise.
  5. Boil on high heat until seethed, then add the Light Soy Sauce, Salt, White Pepper powder, and Sugar, stir to allow the flavors evenly.
  6. Insert the Bean Curd / Tofu Skin, and simmer again on low heat until the Bean Curd / Tofu Skin becomes soft.
  7. Lift from the heat. Serve while still warm.


  • If using a special type of meat wrapping Bean Curd / Tofu Skin, then it does not need to soak for too long, just lightly damp it, because this type is already soft and torn easily.
  • The longer the seethed process, the consomme will be more thickened and more salty.
  • To save time, do the following:
    • Using scissors to cut the Bean Curd / Tofu Skin
    • Using only one pan for sautéing and boiling.

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