Spinach Tofu Soup
An easy, comforting soup that's ready in less than 30 minutes.
Cooking Summary
Ingredients: (detailed list)
- Main Ingredients: spinach, medium firm tofu, carrot, lean pork, chicken broth, water, oil
- Marinade Ingredients: oyster sauce, white pepper, cornstarch, water
- Seasoning Ingredients: salt, chicken bouillon powder, fish sauce, sesame oil
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Overview
Spinach may not be the first ingredient that comes to mind when you think of "Chinese vegetables"—you're probably more likely to think of Water Spinach or Bok Choy. But the leafy green has been a part of Chinese cuisine for a long time and it's one of the main ingredients in this easy and comforting Spinach Tofu Soup (菠菜豆腐湯).
There's even a legend about spinach and tofu, the other star of our soup. The story goes that Emperor Qianlong got lost while wandering around and ended up at a farmer's home, where he was served a simple, comforting spinach and tofu dish. He became a big fan of the combination—and so will you after trying this recipe.
Why this recipe
Most spinach tofu soup recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 118.8K views, 2.9K likes on YouTube.
Ingredients
On spinach
Spinach has been around in China for centuries. It first made its way to the country by way of Nepal during the Tang Dynasty and became a favorite of kings and poets, who have even written about spinach. Once a luxury ingredient, spinach gradually became a regular vegetable that everyone could enjoy.
When buying spinach, look for leaves that are vibrant and crisp with a dark green color. Avoid any that are starting to yellow and wilt. You can store them in the fridge for a few days, but it's best to eat them sooner than later. Once you're ready to cook, be sure to clean the spinach thoroughly in cold water since a lot of dirt and debris gets stuck in the leaves and stems.
How to make Spinach Tofu Soup
Lay the bundle of spinach (12 oz) flat on a cutting board and cut just above the stems to separate them from the leaves.
Remove the tofu (1 box) from its packaging and drain out the water. Rinse the tofu with clean water. Cut the tofu into large cubes. Start by turning the knife sideways and slicing the tofu in half horizontally. Next, cut the tofu lengthwise in half, then cut each in half again to create four equal sections. Finally, slice the tofu horizontally into five equal parts. If you prefer smaller pieces, you can divide it further, but my dad prefers these 1-inch cubes.
Cut the carrot (3 oz) into 1/4-inch thick pieces at an angle.
Cut the pork (6 oz) in half, then cut into thin slices across the grain. Place the meat into a bowl.
To the bowl, add the oyster sauce (1 Tbsp), white pepper (¼ tsp), cornstarch (2 tsp) and water (1 Tbsp). Use chopsticks to mix the ingredients into the pork and set aside to marinate.
Pour the chicken broth (1 can) and water (4 cup) into a large pot. Cover with a lid and turn the heat to high to bring it to a boil.
Uncover the pot, add the oil (1 tsp), tofu and carrot. Cover with the lid and bring back to boil.
Once it’s boiling, add the salt (1 tsp), followed by the spinach stems. Wait about 10 secs, then add spinach leaves. Use chopsticks to fully submerge the spinach.
Cook for 1 minute with the lid on, then add the marinated pork a few slices at a time. Spread them out to prevent the meat from sticking together.
Season with chicken bouillon powder (1 tsp) and fish sauce (1 tsp).
Turn off the heat and add the sesame oil (1 tsp).
Serve straight from the pot, or scoop it into a large serving bowl.
Top 3 Mistakes
- Stirring soft tofu too roughly:
Choose firmer tofu if you want pieces that hold their shape easily. If you use soft tofu, add and stir it gently instead of handling it as firmly as the denser varieties.
- Adding pork in one large clump:
Add the marinated pork a few slices at a time and spread the pieces out in the soup. Dropping the whole bowl in together makes it harder to keep the slices from sticking.
- Slicing meat with the grain:
Cut across the visible muscle fibers rather than along them. Following the recipe’s slicing direction makes the pieces easier to chew and helps keep the finished meat tender.
Frequently Asked Questions
Can you mix spinach and tofu?
We've heard that mixing spinach and tofu together can cause kidney stones because the calcium that's in tofu binds with the oxalic acid found in spinach. However, experts have since debunked this, nothing that a lot of both ingredients would have to be consumed over a long period of time to have such an effect.
What type of tofu is best for soup?
Medium and extra firm tofu holds up best in soup if you want the pieces to stay whole. Soft tofu also works nicely, but you'll have to be extra gentle when adding and stirring since the chunks will start to break up.
Do you need to press tofu before adding it to soup?
No! Unlike preparations where you're frying or sauteing the tofu, there's no need to press and remove excess moisture since the blocks are going into liquid.
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Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.