This hearty Salted Fish Head & Tofu Soup is perfect for cold winter days. It features soft tofu, salted fish heads, dried bean curd threads, and a rich broth made from water and chicken stock, enhanced with tender pork bones for depth of flavor.
1: Soak dried bean curd threads in water for 1 hour until softened.
2: In a pot, combine water and chicken broth, and bring to a boil.
3: Add salted fish heads and pork bones to the boiling pot.
4: After 10 minutes, reduce to a simmer and add softened tofu.
5: Cook for another 30-40 minutes on low heat.
6: Add soaked bean curd threads in the last 10 minutes of cooking.
