【Winter melon and tofu Soup 】
by MaomaoMom
Just got this new model of InstantPot 7-in-1 pressure cooker. It looks very nice and lighter than my previous model. I made a big pot of stock using this pressure cooker in just 35 minutes!
Prepare time: 10 minutes
Cook time: 35+10 minutes
Stand time: 24 hours
Level: Low
Serves: 6 servings
Ingredients:
1) Pork bones 500g, 5 cups water;
2) 1 package tofu 700g;
3) Winter melon 740g;
4) 1 tbsp olive oil, 1 tbsp chopped green onion, 2-3 slices of fresh ginger;
5) 2 tsp salt, 1/4 tsp ground black pepper;
6) 2 cilantro rinsed and chopped.
Directions:
1: Day ahead, place tofu in freezer overnight. Soak pork bones with boiling water for a couple of minutes, drain, wash and rinse with cold water. Place pork bones inside InstantPot (Picture 1) and add 5 cups cold water. Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 35 minutes of cooking time (Picture 2). When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid. When the pork stock cools to room temperature, cover the inner pot with a lid and place in fridge.
2: Defrost frozen tofu in the morning. Peel off skin of winter melon, rinse and then slice (Picture 3). Cut defrost tofu into small pieces (Picture 4). Heat 1 tbsp olive oil in a non-stick sauté pan, sauté chopped green onion and sliced ginger for a minute (Picture 5), add sliced winter melon and tofu (Picture 6), stir and cooke for a couple of minutes.
3: Skim off fat of pork stock and pour the stock into the tofu and winter melon (Picture 7), bring to boil. Reduce to low heat, add all ingredients of Ingredient 5) and simmer for 15 minutes until winter melon is soft (Picture 8).
4: Divide winter melon and tofu soup into 6 serving bowls and scatter some chopped cilantro before serving.
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Hi MaoMaoMom,
I just discovered your website and am so excited to try your recipes! I’ve been doing a lot of reading lately about the wonders of pressure cooking and am wanting to purchase one; in particular, the Instant Pot…although I may wait until the Instant Pot SMART model is released. Anyway, what a fantastic surprise to find your website with Chinese recipes suited for the Instant Pot itself!
With regards to this Winter Melon and Tofu Soup, I’m curious to know why the recipe calls to put the tofu in the freezer the day before only to defrost it the morning on which you make the soup? Why can’t I just use the tofu as is when purchased from the grocery store? Looking forward to your answer.
Thanks,
~g
Hi G.
I am glad that you dropped by my site and welcome to come back for a visit when you have time.
The reason for putting the Tofu in the freezer, the water inside the tofu will freeze out and the tofu’s texture is then different, it will absorb liquid and become more tasty.
毛毛妈你好！看到你的推荐刚刚入手了一个instant pot 可是新锅刚到第一次试用 煮了一锅水 设定了时间却并没有进入计时状态 而且最后显示no pr是什么意思呢？ 阀已经放在了steal的位置了呢
谢谢！
倒计时要上气以后。
Hi MaomaoMom, your instapot dishes look great!
I love chicken soup，小排骨soup, but always got a lot of 浮沫 while cooking.
For the instapot, how to deal with the foam (浮沫）from cooking meat, especially with bones? Any pre-treatment? Is it difficult to clean the pot with those foams–since there would not be a chance to peel those off during the pressure cooking?
Thank you! 🙂
Just get rid of it when it is done.
按照这个食谱做的非常成功，谢谢分享！请问如果做鸡汤需要多长时间呢？
一般28分钟