Tuesday, October 5, 2010

Pork and Tofu Puff Noodle Soup

Another recipe for char sui.  This soup also includes tofu puffs that I picked up at the store the other day.  What's that?  You don't like tofu?  Don't be too hasty!  Tofu puffs are deep fried tofu that are very airy, very tasty, and have none of the jiggly, gelatinous texture that some people don't like in tofu. They're about 1.5 in. cubes, nicely golden brown and wonderful in soups.  I look forward to putting them in more recipes, so get your butts over to the grocery store and pick them up!

Pork and Tofu Puff Noodle Soup


1 oz prepared char sui (see Char Sui Pork)
2 tofu puffs
4 snowpeas, trimmed
1-2 oz fresh shanghai noodles (if you can't find them, any other kind of egg noodle will do)
2 small leaves napa cabbage
1 c. good chicken stock
1 Tbsp. soy sauce
2 tsp. shaoxing rice wine

Boil water in a pot, then add the noodles.  Cook 4 - 5 min. until plump and tender.  Drain and rinse under cold water.  Cut the noodles into roughly 2 - 3 in. lengths. (this isn't absolutely necessary, but it makes it easier to eat in a soup.)

Cut the char sui into 1/8 in. thick slices, the snowpeas in half on the diagonal, the cabbage into 1 in. squares, and the tofu puffs into quarters.

Bring the chicken stock, soy sauce, and rice wine to a boil.  Add the veggies, pork, and tofu.  Cook 2 - 3 min. until the pork is warmed and the vegetables are cooked.

To serve, put the noodles in a serving boil, then spoon the soup over top.

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