Soup

Fermented tofu soup (chou doufu)

Name: Fermented tofu soup (chou doufu)
Total time: 40 min
Yield: 4
Ingredients: 400g (fermented) Tofu; 2 cloves Garlic; 2 Chili pepper; 1 L Stock; 100g Bamboo shoots; 30g Wood ear mushroom; 2 tbsp Soy sauce

Preparation time: 40 min
Servings: 4

Ingredients

Tofu — to buy400g (fermented)
Garlic — to buy2 cloves
Chili pepper — to buy2
Stock — to buy1 L
Bamboo shoots — to buy100g
Wood ear mushroom — to buy30g
Soy sauce — to buy2 tbsp

Preparation

Cut the fermented tofu (chou doufu) into 3cm cubes, let sit at room temperature 10 min.
Fry garlic and chopped chili in oil until fragrant.
Add the broth, bring to a boil.
Gently add the fermented tofu cubes so they don't break.
Simmer over low heat 20 min: the strong smell mellows while cooking, the flavor turns umami.
Add sliced bamboo shoots and black fungus, cook 5 min more.
Season with soy sauce and white pepper, adjust the salt.
Serve very hot, garnished with fresh coriander and a drizzle of chili oil.