Fat Choy Tofu Soup
发菜豆腐汤 · cantonese cuisine · Canton
A fast weeknight Chinese home-style soup. The key tip from the source: other vegetables or ingredients you like can be cooked in as well, but the fat choy (hair moss) must always go in last.
Roy DelgadoWeekend backyard smoker guy from San Antonio. Brisket is my love language. Still chasing that perfect bark and happy to share my failures too.Nutrition & allergens
Contains:EggSesameSoy
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- 4.7(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
silken tofu内脂豆腐
12.35 oz
as needed
cilantro香菜
as needed
to taste
salt盐
to taste
egg鸡蛋
2.0 piece
to taste
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
- Egg-drop finishing ↗
Swirl beaten egg into hot liquid for silken ribbons.
Steps
Add water to a pot. Cut the silken tofu into very small pieces and add it to the pot, then bring to a boil.
✅ Done when: The soup is done with this step when the pot comes to a rolling boil.
Thicken with some water-and-starch slurry, then beat the eggs and pour them in. Season with a little salt and chicken bouillon powder.
✅ Done when: The broth is slightly thickened and the egg is cooked into fine ribbons dispersed through the soup.
- 3
Step 3
Add the fat choy, then add a little chopped cilantro, and finish with a drizzle of sesame oil.
✅ Done when: The fat choy is hydrated and floating in the soup, and the soup is fragrant with sesame oil, ready to serve.