Garden Fresh Tofu and Pea Soup

1. Heat Pot and Add Initial Ingredients

Begin by heating a large pot over high heat for about 30 seconds. Once the pot is hot, add the scallion oil, minced ginger, and salt. Stir briefly to release the fragrant aroma of the ginger.

2. Add Carrots

Next, add the diced carrots to the pot and stir them for about a minute. This helps to soften the carrots slightly and allows them to start absorbing the flavors of the oil and ginger.

3. Add Peas and Shaoxing Wine

Now, add the green peas and give them a good mix before pouring in the Shaoxing wine. Stir everything well to ensure that the wine coats the peas and carrots evenly.

4. Add Vegetable Stock

Pour in the vegetable stock, stirring to combine all the ingredients. Bring the mixture to a boil; you'll know it's ready when you see rapid bubbles forming on the surface. This step is crucial as boiling integrates the flavors beautifully.

5. Cook Soup

Once the soup is boiling, let it cook uncovered for about one minute. This brief cooking time helps to maintain the freshness and vibrancy of the vegetables.

6. Add Bean Curd Cakes

Finally, add the diced bean curd cakes to the pot. Stir them in and bring the soup back to a boil, which should take around two minutes. The boiling ensures that the tofu heats through and absorbs the broth's flavors.

7. Serve

Turn off the heat and transfer the soup to a heated serving bowl if desired. Serve immediately, enjoying the fresh, vibrant flavors of this Garden Fresh Tofu and Pea Soup.