This is really a simple soup, with two ingredients, silken tofu and pickled mustard greens. Make sure to use good quality chicken stock, that is what makes this soup. I've used my own homemade chicken stock which I kept a few containers in the freezer, very handy for recipes such as this.
For the pickled mustard greens, I have used pickled mustard tubers, sold in packs, sliced and ready to eat. It is one of my favourite pickles to use in cooking and especially good as a condiment to a bowl of plain congee, as it can be eaten as it is. To make this soup, heat some oil, and stir-fry the mustard greens/tubers till fragrant, add the stock and bring to a boil. Add some salt and pepper to taste, the mustard tubers will be salty, so go easy on the salt, you might not need the salt if the stock is already salty. Once the soup is boiling, scoop the tofu in large pieces using a spoon, into the soup. Let the tofu warm gently and absorb the flavours. Dissolve a teaspoon or so of potato flour into cold water, stir to combine and add to the soup to thicken it slightly. Stir gently so as not to break up the tofu pieces, ladle into serving bowl and garnish with chopped spring onion, serve immediately.
I have made this soup twice, once with the added potato flour and this time without. I like both versions. If you love a luscious smooth soup then go ahead with the potato flour. For a more soupy soup, omit the potato flour. We really like this soup, yum!
The recipe can be found here.
Or from this fabulous book Every Grain Of Rice, by Fuchsia Dunlop
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