📝 About This Recipe
This deeply comforting soup draws inspiration from the rustic kitchens of Southern China, utilizing the complex, cheese-like funk of fermented red bean curd. The broth is a masterclass in balance, marrying the salty, wine-infused depth of the tofu with the natural sweetness of wilted napa cabbage and succulent pork belly. It is a soul-warming dish that transforms humble pantry staples into a sophisticated, velvet-textured broth brimming with umami.
🥗 Ingredients
The Aromatics & Protein
- 200 grams Pork Belly (thinly sliced into bite-sized pieces)
- 1 inch piece Fresh Ginger (peeled and thinly julienned)
- 3 Garlic Cloves (minced)
- 3 stalks Scallions (whites and greens separated; whites chopped, greens sliced for garnish)
The Fermented Base
- 3 cubes Fermented Red Bean Curd (with 1 tablespoon of the packing brine)
- 1 tablespoon Shaoxing Rice Wine (for deglazing)
- 1 teaspoon Light Soy Sauce
Soup Body & Vegetables
- 500 grams Napa Cabbage (cut into 2-inch wide ribbons)
- 1 block Fresh Silken Tofu (300g, cut into 1-inch cubes)
- 5 cups Chicken or Vegetable Stock (low sodium)
- 6 pieces Shiitake Mushrooms (fresh, sliced thinly)
- 1 teaspoon Toasted Sesame Oil (for finishing)
- 1/2 teaspoon White Pepper (ground)
👨🍳 Instructions
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1
In a small bowl, place the 3 cubes of fermented red bean curd and the tablespoon of brine. Use a fork to mash them into a smooth, thick paste. Set aside.
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2
Heat a large heavy-bottomed pot or wok over medium-high heat. Add a splash of neutral oil if the pork belly is lean; otherwise, add the pork belly slices directly.
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3
Sear the pork belly for 4-5 minutes until the fat renders out and the edges become golden and slightly crispy.
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4
Add the ginger, garlic, and the white parts of the scallions to the pot. Stir-fry for 1 minute until the aromatics are fragrant and soft.
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5
Add the sliced shiitake mushrooms and cook for another 2 minutes until they begin to soften and absorb the pork fat.
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6
Lower the heat to medium and stir in the mashed fermented tofu paste. Stir-fry for 1-2 minutes, ensuring the pork and aromatics are thoroughly coated in the red paste.
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7
Pour in the Shaoxing rice wine to deglaze the pot, scraping up any flavorful browned bits from the bottom.
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8
Add the napa cabbage ribbons. Toss well for 2-3 minutes until the cabbage begins to wilt and shrink in volume.
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9
Pour in the chicken or vegetable stock and the light soy sauce. Bring the mixture to a gentle boil.
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10
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes. This allows the cabbage to become tender and the flavors to meld.
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11
Carefully slide the silken tofu cubes into the soup. Stir very gently to avoid breaking the delicate tofu.
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12
Simmer for an additional 5 minutes to ensure the silken tofu is heated through and has absorbed the savory broth.
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13
Turn off the heat. Stir in the white pepper and toasted sesame oil.
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14
Taste the broth; the fermented tofu is quite salty, so you likely won't need extra salt, but adjust according to your preference.
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15
Ladle into deep bowls and garnish generously with the reserved green scallions.
💡 Chef's Tips
If you cannot find red fermented tofu, the white variety (often flavored with chili or sesame) works beautifully but offers a milder, more floral profile. Always mash the fermented tofu before adding it to the pot to ensure it dissolves evenly into a creamy broth rather than leaving salty clumps. For a vegetarian version, substitute the pork belly with thick slices of King Oyster mushrooms and use a rich vegetable bouillon. Don't overcook the silken tofu; it only needs a few minutes to warm through and maintain its custard-like texture. If the soup is too pungent for your taste, add a teaspoon of sugar to balance the fermentation.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed jasmine rice to soak up the rich, flavorful broth. Pair with a side of crispy scallion pancakes for a delightful textural contrast. A chilled glass of off-dry Riesling or a light lager cuts through the richness of the fermented tofu perfectly. Serve with a small dish of chili oil on the side for those who prefer an extra kick of heat. This soup also pairs wonderfully with a simple stir-fried green, like bok choy with oyster sauce.