Spinach Tofu Soup
Ingredients: tofu, carrot, pork, white pepper powder, water · 20 min cook time · 350kcal · ~₩10,350
Ingredients
300g tofu, 85g carrot, 150g pork, 0.25teaspoon white pepper powder, 4cups water, 5g salt, 200g spinach, 1teaspoon sesame oil
Instructions
1. Drain water from the tofu and remove it from the packaging. Cut the tofu in half horizontally, then lengthwise in half, and each half again to create four equal sections. Finally, cut the tofu horizontally into five equal parts, about 1 inch by 1 inch.
2. Cut about 3 ounces of carrot into quarter-inch thick slices at an angle.
3. Slice the pork thinly across the grain to keep it tender.
4. Marinate the pork by adding about a quarter teaspoon of white pepper powder and other marinade ingredients (not specified in transcript) and mixing them together.
5. Turn the stove on high heat and add four cups of water to a pot.
6. Add the tofu and carrot to the pot, then cover it with a lid.
7. Once the contents of the pot are boiling, add some salt.
8. Add the spinach stems to the pot first, as they take longer to cook.
9. Use chopsticks to push the spinach down until they are fully submerged.
10. After about a minute, uncover the pot and start adding the marinated pork, spreading out the slices so they won't stick together and will cook evenly.
11. To finish off the dish, add a teaspoon of sesame oil.
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