【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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The Pink Salt Trick is a minimalist but effective morning routine: Just drink a glass of lukewarm water mixed with a pinch of Himalayan pink salt as soon as you wake up.