China · Chinese

Wensi Tofu Soup

Finely cut soft tofu with chicken broth, cooked chicken, ham and vegetables. A home adaptation of publicly documented methods, not a historical original or a merchant’s private recipe.

35 minutes · 4 servings · advanced

Wensi Tofu Soup

Public reference · Home adaptation Wensi tofu is associated with Yangzhou and Huaiyang knife skills. Tourism accounts tell a traditional story linking its name to the monk Wensi. This modern version includes chicken and ham and is not presented as the original vegetarian temple recipe. Four side-soup servings using cooked chicken, ready-to-eat cooked ham, canned cooked bamboo shoots and prepared unsalted broth. Timing excludes cooking raw meat or making stock. One-pot cooking, broth quantity, seasoning and timing are editorial adaptations. Professional hair-fine knife work is not required; no added MSG or starch. Text-reviewed, not kitchen-tested. Contains soy. Check broth and processed ham labels for wheat, milk or other allergens. This version contains meat. 香哈：文思豆腐 — Ingredient combination and use of cooked meats and bamboo shoots; therapeutic claims excluded. https://www.xiangha.com/techan/158422.html 中国驻新加坡旅游办事处：文思豆腐 — Fine-cut soft tofu, gentle cooking in clear broth and cultural background framed as tradition. https://www.cnto.com.sg/美食中国｜文思豆腐：方寸豆腐里，藏着淮扬菜的/ FoodSafety.gov: Safe Minimum Internal Temperature — 74°C endpoint for reheating leftovers. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures AI-generated illustration; not kitchen-tested.

Ingredients

  • soft tofu450 g
  • canned cooked bamboo shoots, drained10 g
  • cooked chicken breast50 g
  • ready-to-eat cooked ham25 g
  • fresh shiitake mushrooms, stems removed25 g
  • lettuce leaves15 g
  • unsalted chicken broth900 ml
  • salt1 g
  • drinking water for holding tofu, discarded1000 ml

Directions

  1. 1

    Wash and thinly slice mushrooms and lettuce. Drain bamboo shoots; finely shred them, the cooked chicken and ready-to-eat ham. Do not substitute raw meat or uncooked cured ham.

  2. 2

    On a stable board, slowly cut soft tofu into thin slices, then fine strands. Gently slide into drinking water to separate. Aim for safe, reasonably even cuts, not professional hair-fine strands.

  3. 3

    Bring broth to a boil. Add mushrooms and bamboo shoots; simmer gently for about 3 minutes until mushrooms soften. Add chicken and ham; reheat the meat to at least 74°C. Use doneness rather than time alone.

  4. 4

    Lift tofu with a fine mesh skimmer, draining the holding water. Lower into the soup and move gently without vigorous stirring. Simmer for about 2–3 minutes until heated through and separated.

  5. 5

    Add lettuce and salt; simmer about 1 minute until leaves soften and soup is hot throughout. Divide among four bowls and serve hot. Soft tofu strands should dominate; some breakage is acceptable.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.