Tom Jued: A Classic Thai Soup of Minced Pork, Tofu and Bok Choy

Hello Friends!

If it's freezing where you are, if your body has succumbed to this cold that's going around, and if you're in the market for a healthier soup option than that can of Progresso Chicken Noodle Soup that's sitting in your pantry then this recipe is for you! Even if you don't like pork, you can easily substitute the meat with either ground chicken or ground turkey - it changes the flavor a bit, but trust me, it's still very Double Yummy Too Much!

In Thai, this dish is called, "Tom Jued" translated to mean "Bland Soup." I know. WTF. Sounds awful right? WRONG. This soup is the bomb, especially during the winter and when you're not feeling well. THIS is the dish that takes me back to my childhood; This is the dish that my mom would make for me whenever I was sick so to me, this soup is so much more than just "Double Yummy Too Much"...this dish represents Love because it was always/is always Made with Love.

So why such a shitty name? Honestly, I have no idea but the only reason I can think of is because it doesn't have all the crazy flavors you'd typically expect from a Thai dish - It's not sweet and salty and spicy and sour all in one bite, no, it's not bursting with that kind of flavor; It's really just simple, hearty, comforting deliciousness that will give you the warm and fuzzies.

And without further ado, let's get started.

Ingredients (4-6 servings):

- 1/2 lb of Ground Pork
- 1/2 block of Soft Tofu
- 3 heads(?) of Bok Choy
- 1 good size stalk of Chinese Celery
- 1 TBS of Preserved Cabbage
- 1 Cube of Chicken Bouillon
- 1/4 TSP of Maggie Sauce
- A few shakes (like 3-4) of Garlic Powder
- A few shakes (like 3-4) of Black Pepper
- A pinch of Salt

 

Directions:

Before you start preparing the soup, get your rice going in the rice cooker because this soup should be served with White Jasmine Rice on the side.

1. While the rice is cooking, let's prepare the pork balls by mixing the Garlic Powder, Black Pepper, Salt, and Maggie Sauce into the Ground Pork. I use my hands to mix everything up but if you don't like touching raw meat then use a fork and just fold the meat into itself, pressing down to ensure that the seasoning is well mixed into the meat. Once done, set aside while you get everything else ready.

2. Rinse then boil the Bok Choy in a separate, smaller pot. Just put them in water for 2-3 minutes or until the color changes to a rich green. It doesn't take long so be careful not to overcook or else it will turn soft/mushy and bitter; hence, boiling them in a separate pot and adding just enough for this serving. If you think there will be soup left over then feel free to boil extra Bok Choy (you can store in a zip lock bag) that you can later add to the broth when reheating. Once the Bok Choy is done, drain, and slice into smaller pieces.

3. Quarter up the block of tofu. I use 2 of the 4 blocks (or half of the entire block) in this recipe but if you don't like a lot of tofu, you can just use 1/4 and put away whatever's left over. Cut up the block(s) used into smaller cubes.

Please note: In order for tofu to keep, you must put it into a [small] container, submerged in cold water before returning it to the fridge.

4. Rinse and cut up the Chinese Celery. 

Note: It's the Chinese Celery and the Preserved Cabbage that really give this soup its authentic flavor. They're the "secret ingredients" to this recipe so please don't try to replace these two ingredients with anything else because it just won't taste the same. You will be able to easily find both at any Asian Grocery Store. 

Now that everything is prepared and chopped up, let's start making the soup!

5. Bring 1 QT of water to a boil then add the Chicken Bouillon Cube. Once the cube has dissolved, add 1 TBS of the Preserved Cabbage followed by the Chinese Celery. Stir. Lower heat to medium-high.

6. Now add the pork by using your fingers/hands to mold it into a small, bite-size ball (doesn't have to be perfect). Quickly form and add each pork ball to the broth one at a time. Let cook for about 2-3 minutes, stirring gently so they don't stick to each other.

7) Add the tofu cubes. Gently stir. Once the pork balls are cooked (you can check by spooning one out and cutting it in half to make sure it's not pink in the middle), turn off the heat and add the Bok Choy. Taste the broth. If you think it needs to be a little saltier then you can add 1 TSP of light soy sauce (I don't).

8. Serve and enjoy with a small bowl of white rice!

Thank you for stopping by! I hope you enjoy this soup as much as I do. If you end up making it, let me know what you think and don't forget to take a pic and tag me on Instagram and/or Facebook. 

Chokh Dee!

Stevie