• Home
  • Healthy Recipes
  • Delicious Food
Home » Healthy Recipes » Details

Hearty Pork Belly and Greens Soup with Tofu Ribbons

Category: Healthy Recipes Date: September 30, 2025 4:10 am

If you think soup is only for cold winter evenings, I’m about to introduce you to a dish that will change your mind. Imagine a steaming, savory bowl of soup that you can whip up for a nourishing breakfast or a light lunch in just 10 minutes. That’s exactly what this recipe delivers. It’s a beautifully simple, one-pot dish that combines the richness of pork belly, the fresh crispness of baby bok choy, and the delightful texture of tofu ribbons in a clear, flavorful broth. Despite its incredible speed, this soup tastes like it has been simmering for hours. It’s the perfect entry point for anyone curious about homestyle cooking, proving that you don’t need complex techniques or long hours in the kitchen to create something truly comforting and delicious.

To get started, let’s gather our ingredients. The beauty of this soup is its flexibility, so don’t worry if you can’t find an exact item. Here’s what you’ll need, along with some easy-to-find substitutions:

Main Ingredients:

  • Baby Bok Choy: About 2-3 heads. You can substitute this with any quick-cooking leafy green like spinach, Swiss chard, or chopped napa cabbage.
  • Tofu Ribbons (Dried Tofu Threads): A generous handful (about 100g or 3.5 oz). This is thinly pressed tofu, sometimes called bean curd sheets or tofu skin, found in most Asian markets. If you can’t find it, you can use a block of extra-firm tofu sliced into very thin strips. For a different but equally pleasant texture, shirataki noodles would also work well.
  • Cooked Pork Belly: 2 thick slices, cut into chunks. The key here is cooked pork belly, which makes the recipe so fast. You can use leftover roasted pork belly, thick-cut bacon that you’ve cooked and chopped, or even store-bought char siu (barbecue pork).

Broth and Seasonings:

  • Pork or Chicken Broth: 3 cups. A good quality store-bought broth works perfectly. Choose a low-sodium version to better control the final taste.
  • Water: 1 cup. To lighten the broth slightly.
  • Salt: To taste, start with about ½ teaspoon.
  • Chicken Essence (optional): A tiny pinch (about ¼ teaspoon). This is a common flavor enhancer, similar to a bouillon powder, that adds a boost of umami. You can easily omit it, or substitute with a dash of mushroom powder or a tiny pinch of sugar to round out the flavors.

Ready to see how easy this is? Let’s get cooking. Remember to have all your ingredients prepped and ready to go, as the process moves very quickly.

  1. First, prepare your tofu. If you are using dried tofu ribbons, they may need a quick soak in warm water to soften, but many are ready to use. If you are using a block of firm tofu, slice it into thin, noodle-like strips.
  2. Next, wash your baby bok choy thoroughly to remove any grit. Chop it into bite-sized sections, about 1-2 inches wide. You can keep the stems and leaves separate if you like, as the stems take slightly longer to cook.
  3. In a medium-sized pot, combine the broth, water, and salt. Bring it to a gentle boil over medium-high heat. Add your tofu ribbons and let them simmer in the broth for about 5 minutes. This step is crucial as it allows the tofu to soften and absorb all that savory flavor.
  4. Now, add the chopped baby bok choy to the pot. If you separated the stems and leaves, add the stems first and cook for one minute before adding the delicate leaves.
  5. Finally, add your cooked pork belly chunks. They only need a minute or two to heat through. Give everything a final stir. If you’re using chicken essence or another umami booster, stir it in now. Taste the broth and add another pinch of salt if needed.
  6. And that’s it! Your wholesome and delicious soup is ready to be enjoyed. Ladle it into bowls and serve immediately while it’s piping hot.

The first time I made this soup, I was genuinely shocked by how much flavor could develop in such a short amount of time. The broth is light yet deeply savory from the pork, the tofu ribbons provide a wonderfully satisfying, slightly chewy texture, and the bok choy adds a fresh, clean crunch that cuts through the richness of the meat perfectly. It’s one of those recipes that has become a secret weapon in my kitchen for busy mornings or when I’m craving something comforting without the effort. I truly hope you give it a try. I’d love to hear how it turns out for you in the comments below! Did you experiment with any of the substitutions? Enjoy your cooking

Tags: bok choy · Dried tofu shreds · Five flower meat chunks · home cooking · salt · Soups · water · wok
Previous post: Velvet Luffa and Earthy Shiitake Stir Fry Next post: Golden Layered Straw Hat Flatbread

Related Recommendations

More

Slow Braised Pork Belly with Tiger Skin Eggs

More

Golden Pan Fried Green Peppers and Egg

More

Steamed Pork Stuffed Tofu Pillows

More

Golden Honey Glazed Roast Chicken Thighs

More

Golden Garlic Crayfish Tails

More

Aromatic Sweet and Savory Fish Bites

yummy food share

  • 微信扫一扫

© 2024~2025 yummyfoodshare.com. All Rights Reserved.

Go to top