Dried Bean Curd Soup with Shiitake Mushrooms

Posted by in The Kitchen

Dried bean curd sticks are the “skins” that result when cooking soybeans. Their firm, noodle-like texture is perfect for soups. The basic stock benefits from the long, slow cooking of both pork and chicken, making this a perfect crock pot recipe. Dried turnips and shiitake mushrooms bring an earthiness to this family favorite. Simplicity is the rule here, so that each ingredient can ring through to your taste buds!


Dried Bean Curd Soup with Shiitake Mushrooms

2 lbs bone-in chicken pieces, such as legs, thighs, wings
1 lb bone-in pork, such as blade chops or country style ribs
4 dried shiitake mushrooms
4 oz dried bean curd sticks, broken into 3″ pieces
1 preserved turnip (found in Asian markets, packaged and tied in bundles)
Coarse salt

Rinse chicken and pork and place in bottom of 4-5 qt. slow cooker. Rinse mushrooms and add to cooker (they will rehydrate over the long cooking time). Soak preserved turnip in a cup of warm water for ten minutes. Untie, rinse and add to cooker. Add cold water to cooker to just cover ingredients, about 3 quarts, leaving at least 1″ from the top. Cover and cook on low for six hours.


Rinse bean curd sticks in warm water and set aside. Skim fat and any impurities from top of soup and add bean curd sticks. Stir gently to moisten sticks, cover and cook on high for one hour or until bean curd is tender. Add salt to taste (do not add salt before this time or bean curd will toughen).

Ladle soup from crock pot into serving bowl. Debone pork and chicken, adding meat back to soup, if desired.