Tofu Soup with Nori and Pork

Purpose:

To supplement Zhong qi and benefit qi in general.  To clear heat and lubricate lungs.

Material:
 
Tofu （豆腐）                                             200 g (1/4 to 1/3 of a 19 oz-box)

Pork tenderloin （里脊肉）                          30 g     

Nori （zicai, 紫菜）                                      15 g 

Green onion                                               10 g
Cooking wine                                             1 tbs

Starch                                                                       2 tsp          

Salt                                                                            some    

Note:

Tofu and nori (zicai) are available in most Asian supermarkets.  Use the soft variety of tofu (vs. the medium or firm).  There are also many varieties of nori.  Use the kind that has a dark color and loses up when soaked in water (vs. the green sheets for sushi).  

Procedure:

a.   Soak nori in water.  Use a strainer to separate nori from water when the leaves are well separated.  Rinse clean tofu, and cut into 1.5 cm dices (about 1/2 inch).  Rinse clean green onion and cut to small pieces.

b.   Rinse clean pork, and cut into thin slices.  Mix cooking wine, starch, and about 1 g of table salt.  Stir the mixture even and add to the pork slices.  Mix even.  Let sit for about 10 minutes.  

c.   Add tofu and about 4-5 cups of water to a pot, and bring to boil at high heat.  Add pork slices and bring to boil.  Remove white foam and scum if there is any.  Cook for about 10 minutes (or until pork slices are ready).  Add nori, and let boil for about 5 minutes.  

d.   Add green onion, boil for 1-2 minutes, then add salt to taste.   Ready to serve.

        

Comment:

This soup is nourishing, easy and quick to prepare.  It has a delightful combination of colors: white tofu, pink meat, green onion and purple nori in a light amber color soup.  Everything in it tastes great.    
 

Tofu （豆腐）

Nori （zicai， 紫菜）

  

Soaked Nori （泡水紫菜）