Wild Vegetable Tofu Soup
Materials
| Yellow soybeans | appropriate amount |
| Water | appropriate amount |
| Vinegar | appropriate amount |
| Salt | appropriate amount |
| Sesame oil | appropriate amount |
| Flour | appropriate amount |
How To Make
-
Rinse the yellow soybeans thoroughly and soak them in water overnight.
-
This is what the soaked yellow soybeans look like.
-
Blend the yellow soybeans with water to make a slightly thick soybean milk. I used 150 grams of soaked beans combined with 450 milliliters of water in a juicer, which separates the soy pulp directly—no need for further filtering.
-
Take a portion of the soaked yellow soybeans, add star anise and salt, and boil until cooked.
-
Soak and rinse the wild vegetables in advance, then stir-fry them until cooked.
-
Chop some green onions, add salt and sesame oil, and set aside. I also prepared some batter for the noodle soup, but I forgot to take a photo.
-
Heat the soybean milk until it boils. Stir continuously while boiling to prevent it from sticking to the bottom of the pot.
-
Once boiling, add an appropriate amount of aged vinegar; the soybean milk will curdle into tofu-like chunks. The water will turn clear. Adjust the water amount based on your preference and continue boiling.
-
After boiling, add in the sautéed wild vegetables. Stir in the batter after about 3 minutes of cooking, allowing the soup to thicken while simmering over medium-low heat.
-
Add the prepared yellow soybeans and green onions, and optionally season with some pepper and MSG.
-
Adjust the amount of salt according to your taste, bring to a boil, and serve.
