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Monk Wensi ’s Tofu Thread SoupSoups and Congees
| Monk Wensi ’s Tofu Thread Soup |
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Ingredients:
3 dried wood-er mushrooms
10 ounces silken tofu
3/4 ounces Chinese cured ham, steamed briefly
3 scallions, green parts only
1 quart clear stock
3 Tablespoons potato starch mixed with six Tablespoons cold water salt and ground white pepper, to taste
Preparation:
1. Cover mushrooms in boiling water and set aside for at
east half an hour.
2. Turn tofu out on a chopping board, with a cleaver or
broad knife, cut a perpendicular edge and discard it,
then with chopping motion, cut tofu into the thinnest
slices you can, and when one-third is cut, turn the slices
on their side in overlapping layers, and cut them into the
thinnest strips. Using the cleaver gently scoop them up
and put them into a bowl of cold water and repeat until
all is cut into thin slices. Repeat until all are cut a thinly
as possible.
3. Drain wood-ear mushrooms, trim off any knobby
pieces and cut them into the thinnest slivers possible;
and cut ham and green scallion parts, likewise.
4 Bring stock to the boil, skim if necessary, and season
with salt and pepper. Then drain the very thin tofu strips
and gently transfer them into the stock, add mushroom
slivers, and bring stock back to the boil, re-stir the starch
mixture and add it to the stock stirring it gently with the
back of a ladle until it thickens so as not to break the tofu
slivers. Then transfer to a pre-heated serving bowl. Now,
sprinkle ham and scallion slivers on soup and serve.
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