Spring Greens Superior Broth Steamed Tofu 春菜上湯蒸豆腐

A delicate Cantonese dish featuring silky steamed tofu topped with tender spring greens (choy sum) and enriched with a premium clear broth made from dried seafood and vegetables. This light yet flavourful preparation showcases the purity of tofu while celebrating seasonal greens, embodying the Cantonese philosophy of 'food as medicine' with its nourishing broth.

Nutrition (per serving)

Ingredients

• 800g silken tofu
• 250g fresh spring greens (choy sum)
• 15g dried shiitake mushrooms
• 10g dried scallops (conpoy)
• 8g dried shrimp
• 2 slices ginger
• 1.5 litre water
• 1tsp salt
• 0.5tsp white pepper powder
• 1tbsp superior soy sauce
• 1tsp sesame oil

Steps

1. Prepare the broth by bringing water to a boil in a large pot. Add ginger, dried shiitake mushrooms, dried scallops, and dried shrimp.
2. Simmer the broth over medium heat for 12 minutes to extract flavours from the dried ingredients.
3. While broth simmers, prepare the tofu by cutting it into 4 equal portions and arranging on a heatproof steaming plate.
4. Strain the broth through a fine sieve to remove solids, keeping the liquid. Season with salt and white pepper powder. You should have approximately 1 litre of clear broth.
5. Bring a steamer with water to a rolling boil. Place the tofu-arranged plate into the steamer and steam for 8 minutes.
6. Meanwhile, blanch the spring greens in boiling salted water for 2 minutes until just tender. Drain well and set aside.
7. Remove the steamed tofu from the steamer and carefully transfer to a serving bowl or plate. Arrange the blanched spring greens on top of the tofu.
8. Heat the superior soy sauce with sesame oil in a small saucepan and drizzle evenly over the tofu and greens.
9. Pour the hot clear broth carefully around the tofu, filling the serving bowl or plate until the tofu is partially submerged in the aromatic liquid.
10. Serve immediately while the tofu and broth are hot, allowing the aromatic steam to rise.

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