Recipe: Cilantro Tofu and Preserved Egg Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 12 cups of water
  • 1.5 lbs of pork meat, marinaded with only salt for an hour and cubed to small pieces
  • 1 bunch of cilantro, washed
  • 1 lb of soft tofu, cubed
  • 1 preserved egg, halved then cut into quarter slices
  • 1″ of ginger, sliced
  • 3 dried oysters (optional for additional flavor)
  1. Boil the water in a large pot. Add ginger, marinaded pork cubes, and dried oysters.
  2. Bring the pot back to a boil, then turn the heat low. Set the timer for 1 hour of boiling.
  3. Add the preserved egg slices. Boil on low heat for 25 minutes.
  4. Add the cilantro and boil on high heat until the soup bubbles. Lower the heat and boil for another 15 minutes.
  5. Add the soft tofu and boil the soup for 5 more minutes, or until the soup is bubbling again. Turn off heat. Serve.
Recipe by Chinese Soup Pot at