Description
Unfried fresh yuba (Sheng Doubao) folded and simmered soft in herb soup. Soup enters generously between layers, oozing 'juicily' when bitten.
Restaurants serving Braised Fresh Tofu Skin Rolls (Lu Doubao)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sheng Doubao(Fresh folded yuba)
- Kelp dashi(or Shiitake dashi)
- Soy sauce
- Rock sugar
- Star anise
- Licorice
Instructions
- [Authentic Recipe]
- [Fresh Yuba Prep & Aroma] Prepare 'Sheng Doubao', square-folded fresh yuba sold in Taiwan markets. To hold more soup and prevent crumbling, lightly bake both sides in a lightly oiled pan until slightly browned (*This extra step explosively boosts soy savoriness).
- [Light Veg-based Lu Zhi] To utilize fresh yuba's delicate flavor, base on kelp/shiitake dashi instead of pork bone, boil gentle sweet Lu Zhi adding soy, a little rock sugar, star anise, licorice.
- [Sponge-like Absorbing Simmer] Toss baked Doubao in soup, simmer slowly on low 10-
- mins. Soup is rapidly absorbed into the gaps of Doubao's multi-layered yuba like capillary action. Turn off heat, let cool slightly in soup to settle flavor, cut bite-sized right before serving.
Learn more Spice, substitutes, tips
Key spices
Sweet star anise aroma and intense savory burnt soy smell、焼けた大豆の強烈な香ばしさ
Substitutes at Japanese supermarkets
Japanese fresh yuba (sub if rolled to add thickness)
Pairing
Taiwan tea、Light noodle soup(Tang Mian)
Trivia
[For Women] Lower calorie than fried dried yuba (Doupi), stronger original soy sweetness/flavor, gaining massive support from dieting women and vegetarians. Even without meat, the multi-layered yuba's 'chewy' texture and overflowing soup provide main-dish-level satisfaction.
Eating tips & etiquette
[Unique Eating] Top piping hot, soup-dripping Doubao with a little Taiwan's unique 'grated garlic sauce', enjoying contrast of soy sweetness and garlic heat!
Allergen
Soy, Wheat (from soy sauce)