This Hot and Spicy Vegetable Soup with Tofu Skin is a vibrant, flavor-packed dish that brings together crisp bok choy, tender cauliflower, zucchini, and chewy tofu skin in a rich, peppery broth. Stir-fried scallion roots infuse the soup with a deep aroma, while meatballs add a savory bite. The secret lies in the layering of textures and flavors—blanched cauliflower for tenderness, quick-stir-fried bok choy for crunch, and a glossy cornstarch-thickened broth spiked with white pepper and dark soy sauce for depth. Perfect for chilly days, this soup balances heat, umami, and freshness in every spoonful. Garnished with scallion leaves, it’s a comforting yet lively meal ready in minutes!
Ingredients
Main Ingredients
- meatballs
- tofu skin
Secondary Ingredients
- bok choy
- cauliflower
- zucchini
- scallions
Sauce and Seasonings
- light soy sauce
- dark soy sauce
- salt
- white pepper powder
- cornstarch
- vegetable oil
Instructions
0% Complete
1
Step 1
Prepare all the necessary ingredients.
2
Step 2
Cut the tofu skin into diamond-shaped pieces.
3
Step 3
Wash and chop all the ingredients, and set them aside. Separate the leaves and roots of the bok choy, and separate the roots and leaves of the scallions. Blanch the cauliflower in boiling water and drain the water.
4
Step 4
Heat a small amount of oil in a wok, and stir-fry the scallion roots until fragrant. Then add the drained cauliflower and stir-fry.
5
Step 5
Add the bok choy roots and stir-fry until combined, then add the zucchini and stir-fry.
6
Step 6
Add the tofu skin and stir-fry.
7
Step 7
Finally, add the bok choy leaves and meatballs, and stir-fry until combined. Add an appropriate amount of light soy sauce and salt, and continue stir-frying to add flavor.
8
Step 8
After stir-frying for 2-3 minutes, add an appropriate amount of white pepper powder and stir-fry until combined.
9
Step 9
After all the vegetables are flavored with white pepper, add an appropriate amount of water, and add a few drops of dark soy sauce to color. Cook the vegetables until they are fully cooked.
10
Step 10
Mix cornstarch with a small amount of water.
11
Step 11
Pour the cornstarch mixture into the cooked vegetables and stir to thicken. Sprinkle with scallion leaves. If the peppery flavor is not enough, add an appropriate amount of white pepper powder and cook for 2-3 minutes.
12
Step 12
The hot and spicy soup is ready.
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