Sunday Paper Dinner Table: Miles Tofu Soup

The Sunday Paper Dinner Table: At The Sunday Paper, we believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world. We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!

Meaningful Conversation Starter

Name something that made you smile last week. What was it, and how did it make you feel?

 Miles Tofu SoupServes 4 to 6

• 1 pound ground pork
• 4 cloves garlic, finely minced
• ¼ teaspoon ground white pepper
• 2 tablespoons light soy sauce
• 8 cups low-sodium chicken broth
• 1 medium carrot, sliced into ½-inch coins
• ¼ head napa cabbage, cored and roughly chopped (about 2 cups)
• 8 ounces bok choy, roughly chopped (tough stems trimmed)
• 2 celery stalks with leaves, chopped
• 10 ounces medium-firm tofu, drained and cubed
• ¼ teaspoon kosher salt
• 1 tablespoon fish sauce or light soy sauce, plus more to taste

FOR SERVING

• Cooked jasmine rice
• Fried Garlic
• Chopped fresh cilantro leaves

Directions:In a medium bowl, mix together the ground pork, garlic, white pepper, and soy sauce until combined.In a large pot, bring the chicken broth to a boil. Reduce the heat to a simmer and add the carrot. Drop spoonfuls (about 1 tablespoon) of the pork mixture into the broth to make little meatballs. They won't be perfectly round…that's okay. Let the meatballs cook for 4 to 5 minutes, skimming away any fat that bubbles to the surface. Add the cabbage, bok choy, and celery and cook until the bok choy has turned bright green, 2 to 3 minutes. Add the tofu and cook for another minute, then remove from the heat. Season with the salt and fish sauce, tasting and adding more if needed.Serve the soup with rice, either mixed in or on the side. Garnish with fried garlic and cilantro.Reprinted from The Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.