Okra, Carrot,
Tofu White Jade Soup
A light and wholesome clear vegetable soup featuring tender soft tofu cubes, sweet carrot slices, and star-shaped okra pieces in a simple seasoned broth.
White Jade Soup draws its name from the snowy cubes of soft tofu floating in a crystal-clear broth. Combined with vibrant carrots and vitamin-rich okra, this delicate soup is quick to assemble, deeply comforting, and naturally nourishing.
Ingredients
- 1 block soft tofu
- 150 g okra
- 1 carrot
- 3 cups water
- to taste salt
Instructions
- 1Cut the soft tofu
Place the soft tofu block on a clean white cutting board and use a large knife to slice it evenly into small square cubes.
Tip: Handle the soft tofu gently to prevent it from crumbling while cutting. - 2Wash and cut the okra
Wash the fresh okra thoroughly, trim the ends, and slice them crosswise into small star-shaped pieces on the cutting board.
Tip: Cutting okra into bite-sized pieces helps release its natural thickening properties into the soup. - 3Prep the carrot
Wash and peel the carrot, then slice it uniformly into thin round coin pieces using a knife.
Tip: Keep the carrot slices relatively thin so they cook evenly and quickly in the broth. - 4Add vegetables to water
Pour water into a soup pot and transfer the sliced carrots and chopped okra pieces into the pot to begin cooking.
Tip: Starting the root vegetables and okra in the water before boiling allows their flavors to infuse the broth. - 5Add soft tofu
Once the soup pot comes to a boil with the vegetables, carefully add the cubed soft tofu into the boiling broth.
Tip: Add the tofu gently to avoid splashing hot water or breaking the delicate cubes. - 6Season with salt
Sprinkle a spoonful of salt into the boiling soup pot to season the broth and enhance the flavors of the vegetables and tofu.
Tip: Add salt toward the end and adjust to taste once the vegetables have softened.
