Pickled vegetable tofu soup

Pickled vegetable tofu soup

　　Miao-style pickled vegetable tofu soup is a traditional soup dish of the Miao people in western Hunan. The pickled vegetables are typically made from radish leaves and the slightly yellowing leaves of Chinese cabbage, which are spread out in a cool place for one or two days until they turn golden yellow. They are then chopped, placed in a jar, and soaked in boiling rice broth and pickling starter, before being kept near a heat source for a day and a night to ferment, resulting in a golden, translucent color.

　　To make the soup, simply add water and some of the pickled vegetables, along with cubes of tofu, plus wild scallions, a small amount of chili, and other seasonings. Once brought to a boil, it’s ready to eat. This soup has a tender yellow hue, a fresh and light flavor, and is known to stimulate the appetite and strengthen the body.