This comforting Pork Tofu Soup warms the soul and body with savory ground meat and hearty chunks of soybean curd. So easy to make with simple pantry ingredients, it’s the perfect go-to dish for busy weekdays!
In Japan, we enjoy many different types of soup with our meals like today’s recipe, Pork Tofu Soup. It’s a delicious clear soup that uses common ingredients found in the Japanese pantry and at your local market. It’s so easy to make any night of the week to round out your dinner.
If you love Japanese soup, try my Tonjiru (Pork and Vegetable Miso Soup) and Homemade Miso Soup recipes next!
Why I Love This Recipe
- A classic umami flavor combo – In this recipe, I bring together the familiar taste of pork, sesame oil, and aromatics into one hearty bowl of comfort.
- Uses convenient chicken stock – This handy soup base is a great pantry staple that I always keep on hand to make soups like this in just 15 minutes of cook time.
- An easy way to add tofu to your diet – I break the nutritious soybean curd into bite-size pieces and warm it in the soup pot where it soaks up the savory broth flavors.
- It’s protein rich – The ground meat and tofu chunks make a nourishing and satisfying soup.
Ingredients for Pork Tofu Soup
- Ground pork
- Medium-firm tofu (momen dofu)
- Toasted sesame oil
- Ginger
- Green onions/scallions
- Sake
- Kosher salt and ground black pepper
- For the soup broth
- Chicken stock/broth and water
- Soy sauce
- Potato starch (or cornstarch) and water – for the slurry
- White pepper powder – for garnish, to taste
Find the printable recipe with measurements below.
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Substitutions
- Ground pork: If you can’t find it, you can cut up small cubes or thin strips of pork loin. I also suggest using sliced pork belly or thinly sliced pork cut into 1-inch pieces. If you don’t eat pork, you can substitute ground chicken.
- Sake: This Japanese rice wine helps to remove the pork’s gamey odor. You can use Chinese rice wine or dry sherry instead, or skip it.
- Soy sauce: Use tamari soy sauce for gluten free.
How to Make Pork Tofu Soup
Preparation
Step 1 – Prepare the aromatics. Slice the green onions/scallions, keeping the green and white parts separate. Grate the ginger (I use a stainless steel grater).
Cooking
Step 2 – Cook the pork. Over medium heat, sear the pork in sesame oil until it forms a crust. Season with salt and black pepper, then add the scallion whites and sauté.
Step 3 – Add the broth ingredients. When the pork mixture is no longer pink, add chicken stock, water, and soy sauce. Bring it to a boil, then reduce to a simmer.
Step 4 – Add the tofu. Break it up into bite-size pieces and add it directly to the soup pot to warm through. Taste the soup and season with more salt, if needed.
Assemble
Step 5 – Lightly thicken the soup. Make a starch slurry and drizzle it into the soup broth. Stir until it thickens slightly, then turn off the heat.
Step 6 – Garnish and serve. Ladle into individual bowls, top with the scallion greens, and sprinkle with white pepper powder.
Nami’s Recipe Tips
- Sear the pork – Brown the meat on one side until it forms a crust. This simple step will develop the best flavor and add depth thanks to the Maillard reaction in the browned pork.
- Lightly thicken the soup – It’s barely noticeable, but this slight thickening suspends the ground meat and aromatics in the broth. This way, you get tasty morsels in every spoonful.
- Taste the soup before salting – Some chicken stock/broth is higher sodium than others, so it’s important to taste the soup first to decide if it needs more salt.
Variations and Customizations
- Use ground chicken or ground turkey. Poultry makes a lean substitute for the ground pork.
- Try silken tofu. It’s more delicate to handle, but the texture of soft tofu is divine.
- Add chili oil. Turn up the heat with a drizzle of store-bought or Homemade La-yu or Crunchy Garlic Chili Oil.
- Bulk it up with vegetables. Add mushrooms or vegetables like carrots, bean sprouts, napa cabbage, or garlic chives (nira). You could even stir in some chopped kimchi!
- Stir in fluffy egg ribbons. Drizzle beaten egg into the thickened soup to make thin ribbons. See instructions for how to do this in my Easy Japanese Egg Drop Soup recipe.
- Make it vegan/vegetarian. Swap vegetable broth for the chicken broth. Instead of pork, you can use mushrooms, veggies, and more tofu.
What to Serve with Pork Tofu Soup
Serve this soup with any Japanese meal. See a few of my suggestions below.
Storage and Reheating Tips
To store: Cool the soup completely and store it in an airtight container in the refrigerator for up to 5 days.
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To Cook
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Heat a pot over medium heat, then add 2 tsp toasted sesame oil. When the oil is hot and starts to smoke, add 4 oz ground pork. Spread it evenly on the cooking surface and let it sear, undisturbed, until a crust forms. Season with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Tip: Searing the meat helps prevent sticking and enhances the flavor.
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Once a crust forms, add 1 Tbsp sake. Scrape the bottom of the pot with a wooden spatula to loosen the browned bits. Now, add 1 tsp grated ginger and stir. Add the white part of the green onions next. Mix to combine. Tip: In addition to deglazing the pan, the sake helps to remove the pork’s gamey odor.
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Cook until the pork is no longer pink. Then, add 1 cup chicken stock/broth and 1 cup water and stir. Next, add 2 tsp soy sauce. Bring the soup to a simmer on medium heat.
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Once simmering, tear ½ block medium-firm tofu (momen dofu) with your hands into bite-sized chunks and add them directly into the soup pot. Let the tofu warm through.
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Taste and adjust the seasoning with salt if needed.
To Thicken the Soup
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Make a slurry by adding 1 Tbsp potato starch or cornstarch into 2 Tbsp water. Stir to combine.
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Mix the slurry again right before pouring, then drizzle it evenly into the soup. Stir until the broth thickens slightly, then turn off the heat.
Calories: 203 kcal · Carbohydrates: 5 g · Protein: 13 g · Fat: 14 g · Saturated Fat: 4 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 5 g · Cholesterol: 27 mg · Sodium: 289 mg · Potassium: 164 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 93 IU · Vitamin C: 2 mg · Calcium: 114 mg · Iron: 2 mg
