Method
Cutting the tofu (the hard part)
Refrigerate the silken tofu beforehand — cold tofu holds its shape better and is much easier to cut.
Remove from the packaging and lay flat on the board. Work in three steps:
- Slice into sheets: cut horizontally into 1.5–2mm sheets. Use a pushing motion — never press down, or the tofu will collapse
- Stack and cut into strips: stack a few sheets and cut lengthways into 1.5–2mm strips
- Rotate and cut again: turn 90° and cut into fine shreds (optional — strips work just as well in the soup)
Gently slide the cut tofu into a bowl of cold water. The shreds will float apart and hold their shape without sticking together.
First attempt won't produce hair-thin shreds — 3–4mm strips taste identical. If it falls apart, just use the pieces as a rough tofu soup. Nothing is wasted.
Make the soup
Bring the stock to a boil. Add the carrot and enoki mushrooms and cook for 2 minutes.
Reduce to a gentle simmer. Use a slotted spoon to lift the tofu from the water and slide it gently into the soup — don't stir, let it float open naturally. Cook for 1 minute.
Thicken
Stir the cornstarch slurry, then slowly pour it in while stirring. You want a thin, light glaze — just enough to coat the tofu, not a thick paste.
Season and serve
Season with salt and white pepper. Ladle into bowls, drizzle with sesame oil, and scatter over spring onion.
Key Tips
- The knife must be sharp — a dull blade crushes silken tofu
- Push the knife forward; never chop or press down
- Work with cold tofu straight from the fridge
- Keep cut tofu in cold water until ready to add to the soup
If the tofu breaks
No problem — just tear it into rough pieces by hand and proceed the same way. The result is a rustic tofu soup (豆腐羹) rather than the showpiece version, but it tastes exactly the same.