Prepare the spinach by draining any excess water. Remove the tofu from its packaging and drain thoroughly.
2
Slice the tofu horizontally in half, then cut lengthwise in half again. Finally, cut horizontally into five equal parts, creating pieces approximately 1 inch by 1 inch in size.
3
Cut the carrot into quarter-inch thick slices on the bias.
4
Slice the pork thinly against the grain to keep it tender. Add white pepper powder and other marinading ingredients to the pork, mix well, and let it marinate.
5
Heat the pot over high heat and add four cups of water.
6
Add the tofu and carrot to the pot and cover with a lid. Once the broth comes to a boil, add salt to taste.
7
Add the spinach stems to the pot first, as they require longer cooking time. After about one minute, add the spinach leaves and use chopsticks to fully submerge them in the broth.
8
Uncover the pot and add the marinated pork, spreading out the slices so they cook evenly without sticking together.
9
Finish the dish by adding one teaspoon of sesame oil. Taste the temperature before serving to ensure the soup is at an appropriate temperature for eating.
PrimedTableBETA
