55 minutes
A delightful soup that combines the silky texture of silken tofu with the crispy texture of bean curd sticks, enriched with the savory taste of Jinhua ham.
Bean Curd Sticks
0 oz
0 oz
Milk Stock
cups
Ginger, peeled and lightly smashed
0 oz
Salt-Cured Ham, diced
0 oz
Soybean Sprouts
0 oz
1. Soak Bean Curd Sticks
Soak the bean curd sticks in hot water for about 30 minutes until they become flexible and easy to bend.
2. Cut Silken Bean Curd
While the bean curd sticks are soaking, cut the silken bean curd into ½-inch cubes and set them aside.
3. Prepare Stock
In a large pot, bring the Milk Stock and the lightly smashed ginger to a boil over high heat. Add the diced salt-cured ham to the pot and let it boil for about 5 minutes.
4. Cook Bean Curd Sticks
Once the stock is boiling and infused, add the soaked bean curd sticks to the pot. Reduce the heat to medium and let them cook for about 10 minutes.
5. Add Soybean Sprouts
Increase the heat back to high. Add the soybean sprouts to the pot and cook for 2 to 3 minutes, just until the beans at the ends of the sprouts are tender.
6. Add Silken Bean Curd
Add the cubed silken bean curd to the pot. Stir gently and let the soup return to a boil for about 1 minute.
7. Serve
Turn off the heat and carefully transfer the soup to a heated serving bowl. Serve immediately and enjoy.
The broth can be the playground of flavors. Start with a chicken, vegetable, or seafood stock as your base. You can then infuse this with different aromatics such as lemongrass, galangal, and lime leaves for a Thai-inspired version, or use miso and dashi for a Japanese twist.
You can replace Jinhua ham with other types of proteins. For a different meaty flavor, try using diced smoked bacon, pancetta, or even smoked turkey. For a vegetarian version, shiitake mushrooms can offer a similar umami depth. If you're looking for a seafood twist, consider adding dried scallops or shrimp.
By changing the seasoning and garnish, you can create a dish with a completely different cultural profile. For instance, add soy sauce, sesame oil, and green onions for a Chinese-style soup, or curry powder and coconut milk for an Indian-inspired version.
While the crispy tofu is a crucial element, you can also introduce other ingredients that provide a crunchy contrast. Consider adding water chestnuts, bamboo shoots, or even fried wonton strips.
Add different aromatics to the broth. Lemongrass, ginger, and kaffir lime leaves can lend a Thai-inspired taste, while a bouquet garni of parsley, thyme, and bay leaf would give a French touch.
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