New This Month

Lily's Pork Broth with Tofu and Vegetables

This recipe, brought to us by Martha's friend Lily Mei, can be made using the broth from Lily's recipe for Twice-Cooked Pork.

  • Servings: 8

Source: Martha Stewart Living, April 2000


  • 4 cups pork broth, can be reserved from Twice Cooked Pork Lily's Twice-Cooked Pork, skimmed of fat
  • 2 large shiitake mushroom caps, cleaned and sliced 1/4 inch thick
  • 1 twelve-ounce cake soft tofu, cut into 1 1/2-by-1-by-1/4-inch pieces
  • 1 teaspoon coarse salt
  • 1/2 pound fresh tender greens, such as watercress, pea shoots, or baby spinach
  • Few drops toasted sesame oil


  1. In a medium saucepan, bring broth to a boil over high heat. Add mushrooms, and return to a boil. Add tofu and salt. Return to a boil. Add greens, stir once, and remove from heat. Sprinkle with a few drops sesame oil. Serve immediately.

Reviews Add a comment