中和汤
Zhonghe Soup is a classic Huizhou dish. Clear broth, silky tofu, crunchy bamboo shoots, and savory ham create a warm, comforting bowl.
Ingredients
12 items- soft tofu 7 oz
- winter bamboo shoots 3.5 oz
- dried shiitake mushrooms 4
- Jinhua ham 2 oz
- dried shrimp 1/3 oz
- chicken stock 3 1/2 cups
- ginger slices 2 slices
- lard or vegetable oil 1 tbsp
- salt 1/2 tsp
- white pepper 1/4 tsp
- sesame oil 1 tsp
- scallions 2 stalks
Nutrition
Steps （6 steps）
Dice the soaked mushrooms, shrimp, blanched bamboo shoots, and ham. Cube tofu and soak in salted water for 10 minutes, then drain.
Heat wok over medium heat, add lard and ginger. Fry ham 1 min until golden and fragrant; add mushrooms, bamboo shoots, shrimp and stir-fry 1 min.
Pour in chicken stock, bring to a boil over high heat, skim foam, then reduce to low, cover and simmer 5 minutes to blend flavors.
Gently slide tofu cubes into soup, cook over medium heat for 3 minutes until tofu is tender and floating.
Season with salt and white pepper, stir gently, taste, then turn off heat.
Sprinkle scallions and sesame oil, serve immediately in bowls.
Tips
Rinse mushrooms before soaking; reserve soaking liquid and strain it into the soup for extra umami. Soaking tofu in salted water helps it keep shape during cooking. For richer flavor, use homemade stock.
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