Ingredients
Tender bok choy hearts, tofu, dried shrimp, ground pork, straw mushrooms, shredded kelp, and broth, all to taste.
Seasonings
Salt, scallions, ginger, chicken bouillon, cooking wine, soy sauce, and cooking oil, each to taste.
Instructions
1. Cut the tofu into rectangular pieces. Wash and finely chop the dried shrimp, straw mushrooms, scallions, and ginger. Wash the bok choy hearts. Heat oil in a wok over medium-high heat until it reaches about 70% of its smoking point (when bubbles form around chopsticks). Deep-fry the tofu pieces until golden brown on both sides, then remove and soak them in hot water until softened.
2. Leave a small amount of oil in the wok. When the oil reaches 50% heat (about 275°F or 135°C), add minced scallion and ginger, then the ground pork, and stir-fry until it changes color. Add cooking wine, soy sauce, salt, minced dried shrimp, and minced straw mushrooms, stirring everything together evenly. Transfer to a plate and set aside. Cut a slit in the top of each piece of tofu, stuff with the cooked meat filling, and tie securely with a strip of dried kelp.
3. Place the pot over high heat, add the broth, tofu, a pinch of salt, chicken bouillon, and baby bok choy. Once it comes to a boil, pour everything into a soup bowl and serve immediately.