Pear Blossom Tofu Soup
Clear, flavorful broth, silky tofu, and egg whites shaped like pear blossoms, offering a delicate and elegant taste, perfect for banquets.
Ingredients
11 items- Silken tofu 300g
- Chicken breast 80g
- Eggs 2
- Chicken broth 600ml
- Ginger 2 slices
- Ginger-scallion water 2 tbsp
- Cooking wine 1 tsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Goji berries small handful
- Cilantro 2 sprigs
Nutrition
Steps （7 steps）
Cut silken tofu into 1.5cm cubes; blanch in salted boiling water for 1 minute, then drain and set aside.
Mince chicken breast and mix with ginger-scallion water, cooking wine, a pinch of salt and white pepper. Stir in one direction until firm. Add half an egg white and combine.
Beat the remaining egg whites (about 1.5 whites) with chopsticks in the same direction for 30 seconds, until frothy.
Pour chicken broth into a pot, add ginger slices, bring to a boil over high heat. Reduce to low heat, shape chicken mixture into small balls and drop in. Cook about 2 minutes until they float.
Add tofu cubes, bring to a boil over medium heat. Skim off any foam, season with salt and white pepper.
Slowly pour the beaten egg whites along the edge of the pot while gently stirring with chopsticks to form pear blossom-like flowers. Cook for about 30 seconds.
Transfer to serving bowls, garnish with softened goji berries and cilantro, drizzle a few drops of sesame oil.
Tips
Beating the egg whites until frothy before adding is key to forming pear blossom shapes; the minced chicken must be stirred vigorously until firm for a springy texture; blanching tofu removes beaniness and keeps its shape.
You May Also Like
More recipes you might enjoy
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.