Chinese Shepherd's Purse and Tofu Soup (荠菜口蘑豆腐羹)
Shepherd's Purse is known as Jicai in Chinese. It is an aromatic weed used in many traditional Chinese dishes. It is usually sold fresh like a vegetable in China. Well, here in Florida, Asian grocery stores only carry it in frozen sections. If you can't find this ingredient in your country, use spinach instead. It will be a different flavor but still delicious.
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Chinese Shepherd's Purse and Tofu Soup (荠菜口蘑豆腐羹)
4
10 minutes
10 minutes
Shepherd's Purse is known as Jicai in Chinese. It is an aromatic weed used in many traditional Chinese dishes. It is usually sold fresh like a vegetable in China. Well, here in Florida, Asian grocery stores only carry it in frozen sections. If you can't find this ingredient in your country, use spinach instead. It will be a different flavor but still delicious.
Ingredients
- 4 oz of Shepherd's Purse (AKA Jicai)
- 5 button mushrooms, sliced thinly
- 2 Tbsps cooking oil
- 1 Tbsp of minced garlic
- 1/2 Tbsp of minced ginger
- 1.5 Tbsps diced scallion
- 3.5 cups water
- 454g / 1 package of silken tofu
- 1.5 tsps of salt
- 1/2 tsp ground white pepper
- 2.5 Tbsps of cornstarch
- 2.5 Tbsps of water
- 1.5 tsps sesame oil
- 1 Tbsp goji berry
Directions
If using fresh Shepherd's Purse, boil it in water for 2 minutes to remove the oxalic acid. Let it cool, squeeze out the water, and dice it finely. If using the frozen Shepherd's Purse, which is already blanched, soak it in hot water for 5 minutes or until defrosted. Squeeze the water out and dice it finely.
- Place a stock pot over a medium-heat stove. Add 2 Tbsps of oil, the mushroom slices, 1 Tbsp of minced garlic, 1 tsp of minced ginger, and 1.5 Tbsp of diced scallions. Stir for 2 minutes.
- Pour in 3.5 cups of water. You can also use vegetable stock. It will take 5-6 minutes to come to a boil.
- While waiting, cut the tofu into 1/4-inch thick slabs. Push the slabs to one side, then julienne them into strips. I am using silken tofu because I love its smooth texture. However, firm tofu also works.
- Add the tofu to the pot and season the soup with salt and white pepper to taste.
- Quickly mix 2.5 tbsp of water with 2.5 tbsp of cornstarch until there are no lumps, and pour it into the soup. Stir for 1-2 minutes or until the soup is thickened.
- Add 1.5 tsp of sesame oil for some nutty taste. Sprinkle some goji berry for garnish. The diced Shepherd's Purse is already blanched, so we will add it at the end and stir well. Enjoy!
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