Jiangsu Recipe
Wensi Tofu Soup
Wensi tofu soup is a Jiangsu/Huaiyang dish known for fine knife work, delicate tofu threads, clear broth, and restrained flavor.
Why this dish works
This simplified version teaches the central idea: fine cutting and delicate broth can be the technique, even when the ingredient list looks modest.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 3–4 |
| Time | 45 minutes |
| Core technique | Fine knife work and soup |
| Heat level | Mild |
| Best with | A Jiangnan or Jiangsu meal |
Ingredients
- 1 block soft or medium tofu
- 4 cups clear chicken or vegetable stock
- 2 dried shiitake mushrooms, soaked and thinly sliced
- 2 oz ham, chicken, or extra mushrooms, very thinly sliced
- 1 small handful tender greens, thinly sliced
- 1 teaspoon Shaoxing wine
- Salt and white pepper
- Cornstarch slurry, optional, for light thickening
Method
- Slice tofu into very thin sheets, then into fine threads. Work slowly.
- Bring stock to a gentle simmer with mushrooms and ham, chicken, or extra mushrooms.
- Add Shaoxing wine, salt, and white pepper.
- Slide tofu threads into the soup gently.
- Add greens and simmer briefly.
- Lightly thicken only if desired.
- Serve hot.
Variations and substitutions
- Use silken tofu if you can handle it without breaking.
- Make it vegetarian with mushroom stock and no ham.
- Add bamboo shoots cut into fine threads.
- Skip thickening for a clearer soup.