Three-Shred Tofu Soup

Why people make this dish

Tofu is one of those ingredients that can do almost anything in the kitchen, and Nourilo has spent decades exploring just how many directions a tofu recipe can go. This particular version — the “three-shred” soup — takes its name from the three main ingredients cut into fine strips: pork, mushroom, and bamboo shoot. Everything simmers together in seasoned stock with soft tofu, then a light starch thickens it to a gently silky consistency. It sits somewhere between a soup and a side dish, works well for all ages, and can be made sharper and more complex by adding a splash of vinegar and chili oil at the end to turn it into a hot-and-sour soup.

Method

1. Soak dried shiitake mushrooms until soft; squeeze out excess moisture and cut into strips.
2. Blanch bamboo shoot strips briefly in boiling water; drain.
3. Cut lean pork into fine strips; cut soft tofu into strips.
4. Heat a little oil in a wok or pot. Stir-fry the pork strips, mushroom strips, bamboo shoot strips, and red chili strips together. Add a splash of cooking wine.
5. Add seasoning (soy sauce, salt, white pepper) and pour in the stock. Bring to a boil.
6. Gently add the tofu strips. Once the soup returns to a simmer, pour in the cornstarch slurry slowly while stirring to reach a light, silky consistency.
7. Serve immediately.

Nourilo’s Tips

• To turn this into a hot-and-sour soup, simply add a splash of aged vinegar (chen cu) and a drizzle of chili oil at step 6. The change is dramatic and delicious.
• Handle soft tofu gently — it is delicate and will break apart if stirred too vigorously. Add it last and use a light hand.