Name: Pork and tofu soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 litre (4 cups) chicken stock (preferably homemade); 1 (6cm) piece dried kombu (see note); 700 gm coarsely minced pork; 2 garlic cloves, finely chopped; 3 coriander roots, cleaned and finely chopped; 2 broccolini stalks, florets only (reserve stalks for another use); 100 gm fresh shiitake mushrooms, sliced; 100 gm fresh black fungus, torn; Sesame oil and light soy sauce, to season; 600 gm silken tofu, cut into cubes, at room temperature; Roasted sesame seeds, to serve

Pork and tofu soup

A light but deeply flavoured broth for cold nights.

Serves 4

Prep

15M

Cook

10M

Total

25M

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A light but deeply flavoured broth for cold nights. Add some bean-thread or rice noodles to bulk it up.

Ingredients

1 litre (4 cups) chicken stock (preferably homemade)

1 (6cm) piece dried kombu (see note)

700 gm coarsely minced pork

2 garlic cloves, finely chopped

3 coriander roots, cleaned and finely chopped

2 broccolini stalks, florets only (reserve stalks for another use)

100 gm fresh shiitake mushrooms, sliced

100 gm fresh black fungus, torn

Sesame oil and light soy sauce, to season

600 gm silken tofu, cut into cubes, at room temperature

Roasted sesame seeds, to serve

Method

1.Add stock and kombu to a saucepan and bring to a simmer over high heat. Discard kombu.

2.Meanwhile, combine pork, garlic and coriander root in a bowl and season. Roll pork mixture into walnut-sized balls, then add to stock. Reduce heat to medium and bring to a simmer. Simmer until meatballs are par-cooked (1 minute), add broccolini and simmer until just tender (1 minute), then add mushrooms and simmer until just softened (30 seconds).

3.Add a few drops of sesame oil and soy to warm bowls. Add tofu, then ladle soup over. Serve topped with sesame seeds