Yan Du Xian Shanghai Pork Soup w/ Bamboo & Tofu
User Reviews
5
Yan Du Xian Shanghai Pork Soup w/ Bamboo & Tofu
Description
This Shanghai pork soup features pork belly chunks blanched and then simmered with ginger in a large volume of water to create a flavorful, clear broth. Bamboo shoots add a crisp but tender texture and a subtle earthy taste after being added midway through cooking. Finally, tofu skin knots are incorporated near the end for a soft, silky contrast. The soup is seasoned with salt as needed and garnished with finely chopped scallions to add a fresh note.
The slow simmering allows the pork to become tender and the broth to become deeply savory without overwhelming saltiness. The combination of pork, bamboo, and tofu skin creates layered textures and mild flavors. It pairs well with steamed rice or as a comforting light meal on its own.
When using salted or homemade pork, reducing the amount slightly or adjusting salt level is advised to prevent oversalting, especially if adding ham, which should be limited to small amounts to maintain flavor balance.
Ingredients
- 1 pound pork belly or 2 pounds pork ribs, cut into 1” x 1” chunks, fresh
- 1 pound pork cut into 1” x 1” chunks, mine was homemade, and therefore not too salty; if you’re using store-bought, you may want to use slightly less, salted
- 14 cups water
- 4 lices ginger
- 1 pound bamboo shoots or fresh winter bamboo, when in season, cut into bite-sized pieces, frozen
- 1 package tofu skin knots
- salt (to taste; but it’s likely that you won’t need it)
- 1 scallion (finely chopped)
Instructions
- Boil a large pot of water. While you’re waiting for the water to boil, wash and cut all the meats. Blanch them all at once in the boiling water. Drain and set aside.
- In a large soup pot, add 14 cups water, ginger, and all the blanched meats. Bring everything to a boil, and immediately turn the heat to down to a simmer. Let the soup simmer for 90 minutes.
- After 90 minutes, add the bamboo shoots. Bring the soup to a boil, and then simmer for an additional 30 minutes.
- Now add the tofu skin knots. Bring the entire thing to a boil, and simmer for another 20 minutes. Salt to taste, sprinkle with chopped scallions, and it’s ready to serve!
Notes
- When including ham, cut it into small cubes and use no more than 3 ounces to prevent overpowering the soup.
- Adjust salted pork quantity by reducing at least 1/4 pound if ham is added to balance seasoning properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 17g | 6% |
| Protein | 16g | 32% |
| Fat | 52g | 80% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 60mg | 20% |
| Sodium | 1112mg | 46% |
| Potassium | 362mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 52mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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