Peking Bean Curd Soup

Bean curd, which is another name for tofu, can be used to create many appetizing dishes, especially Peking Bean Curd Soup. The tasty broth and simplicity of ingredients in Peking Bean Curd Soup will have you coming back for more! This recipe serves 4.


You will need:
  • 4 cups homemade chicken stock
  • 4 shiitake mushroom caps, thinly sliced
  • 2 cups cooked pork, thinly sliced
  • 3 cups diced firm bean curd

    *Preparation Tip: Bean curd is another name for tofu.

  • 1/4 cup bamboo shoots, thinly sliced
  • 2 tablespoons white vinegar
  • 1/4 teaspoon white pepper
  • 1 teaspoon sesame oil
  • 1 tablespoons soy sauce
  • 1 beaten egg
  • 2 green onions, diced



  1. In saucepan, bring homemade chicken stock to a rolling boil.

  2. Once stock comes to boil, add mushrooms and pork to pan. Reduce heat and let simmer 6 to 8 minutes.

  3. Add bean curd and bamboo shoots. Simmer additional 5 minutes.

  4. Stir in vinegar, sesame oil, and soy sauce. Add egg, stirring gently in one direction, and remove from heat.

  5. Garnish with green onions and serve immediately.


  • Substitute canned chicken broth for homemade chicken stock.
  • For spice, add chili flakes to taste.
  • For heartier meal, add cooked noodles or serve beside steamed rice.
  • For vegetarian soup, do not add pork and use water instead of chicken stock.
  • Disregard beaten egg.
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