Recipe: Tofu Skin Water Chestnut Soup with Mushroom & Black Moss (髮菜支竹馬蹄瘦肉湯)
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 bean curd sticks (about 4 oz)
  • ½ cup of pearl barley
  • 15 water chestnuts
  • 8 shiitake mushrooms
  • 1 small handful of black moss (aka "fat choy")
  • 1.5 lb of lean pork, already marinated with salt
  • 2 slices of ginger
  • 12 cups of water
  • pinch of salt to season
  1. Break the bean curd sticks with your hands to about 3 inch long pieces. Rinse and soak the bean curd stick pieces and shiitake mushrooms separately until soft (about 20 mins).
  2. Bring a small pot of water to boil to blanch the pork. In a separate large pot, boil 12 cups of water to cook the soup.
  3. While the water is cooking, cut the pork to 2 inch cubes. When the small pot boils, blanch the pork. Drain and set aside.
  4. When the large soup pot boils, add the ginger, shiitake mushrooms, and blanched pork. Cook covered for a few minutes on high heat until the water boils again. Turn the heat to Low and simmer for 30 minutes.
  5. In the meanwhile, rinse and peel the water chestnuts with a knife. Cut the peeled water chestnuts in half and put in a bowl of cold water to prevent them from browning. Rinse the pearl barley and black moss in separate bowls. Drain and set aside.
  6. After cooking for 30 minutes, add all remaining ingredients to the soup pot except for the black moss. Cook covered on Low heat for 1.5 hours.
  7. In the last 5 minutes of cooking, add the black moss to the soup pot to cook. Turn off the heat. Sprinkle a pinch of salt to taste and serve.
Recipe by Chinese Soup Pot at