Miles Tofu Soup
Excerpted from The Pepper Thai Cookbook
Yield:
4
- 6
Servings
The Pepper Thai Cookbook by Pepper Teigen and Garrett Snyder
A cookbook from Chrissy Tiegen's mom, Pepper!
Hardcover
- 1 pound ground pork
- 4 cloves garlic, finely minced
- ¼ teaspoon ground white pepper
- 2 tablespoons light soy sauce
- 8 cups low-sodium chicken broth
- 1 medium carrot, sliced into ½-inch coins
- ¼ head napa cabbage, cored and roughly chopped (about 2 cups)
- 8 ounces bok choy, roughly chopped (tough stems trimmed)
- 2 celery stalks with leaves, chopped
- 10 ounces medium-firm tofu, drained and cubed
- ¼ teaspoon kosher salt
- 1 tablespoon fish sauce or light soy sauce, plus more to taste
FOR SERVING
- Cooked jasmine rice
- Fried Garlic
- Chopped fresh cilantro leaves
- In a medium bowl, mix together the ground pork, garlic, white pepper, and soy sauce until combined.
- In a large pot, bring the chicken broth to a boil. Reduce the heat to a simmer and add the carrot. Drop spoonfuls (about 1 tablespoon) of the pork mixture into the broth to make little meatballs. They won’t be perfectly round—that’s okay. Let the meatballs cook for 4 to 5 minutes, skimming away any fat that bubbles to the surface. Add the cabbage, bok choy, and celery and cook until the bok choy has turned bright green, 2 to 3 minutes. Add the tofu and cook for another minute, then remove from the heat. Season with the salt and fish sauce, tasting and adding more if needed.
- Serve the soup with rice, either mixed in or on the side. Garnish with fried garlic and cilantro.
