Qingdao Style Stewed Oyster Meat
Tofu
Experience the coastal flavors of Qingdao with this traditional stewed oyster meat and tofu soup, featuring a rich milky white broth and fresh seafood flavor.
Originating from the coastal city of Qingdao, this comforting soup celebrates the natural sweetness of fresh local oysters paired with tender tofu. Built upon a simple yet aromatic base of sautéed scallions, the dish transforms into a nourishing broth that highlights the authentic taste of the sea without heavy seasonings.
Ingredients
- 300 g fresh oyster meat
- 400 g white tofu
- 2 stalks scallions
- 1 bunch green vegetables
- 3 cups water
- 2 tbsp cooking oil
- 1 tsp salt
- 1/2 tsp white pepper powder
Instructions
- 1Sauté the scallions
Heat a wok with cooking oil and add the chopped scallions. Sauté them gently in the hot oil until fragrant to build the flavor base for the stew.
Tip: Do not let the scallions burn, as this will introduce a bitter taste to the delicate broth. - 2Add water to sautéed scallions
Pour clear water from a metal ladle directly into the wok containing the sautéed scallions to form the base of the soup broth.
Tip: Ensure the heat is steady so the water begins to heat up quickly after pouring. - 3Add the tofu
Carefully slide the diced white tofu from a plate into the boiling water. Allow the tofu to stew gently for about 5 minutes so it can absorb the flavors of the broth.
Tip: Slide the tofu in gently, close to the waters surface, to avoid splashing hot liquid. - 4Season the tofu soup
Add salt and white pepper powder into the simmering pot of diced tofu soup to enhance the savory flavor of the broth.
Tip: Add white pepper gradually to balance the seasoning without overpowering the fresh taste of the tofu. - 5Add the oyster meat
After seasoning the broth, pour the washed and cleaned oyster meat directly into the simmering soup. The fresh oysters will quickly release their savory juices into the liquid.
Tip: Ensure the oysters are thoroughly washed beforehand to remove any hidden grit or shell fragments. - 6Stew the oysters and tofu
Stir the soup gently with a ladle to distribute the oysters and tofu evenly. Let the mixture stew over medium heat for about 2 minutes until the oysters are cooked through and the broth turns a delicious milky white.
Tip: Be careful not to overcook the oysters, or they will shrink and become rubbery in texture. - 7Add green vegetables
Slide chopped green vegetable leaves from a white plate into the boiling soup mixture just before finishing the dish.
Tip: Add the greens at the very end to keep them vibrant and fresh-tasting. - 8Stir the finished soup
Gently stir the soup in the wok using a ladle to evenly distribute the milky white broth, tofu, oysters, and greens before serving.
Tip: Stir gently to avoid breaking the soft tofu pieces.
