Tofu & Meatball Soup
This comes from a friend in Sichuan, China and it sounds very good! I look forward to preparing this.
Equipment
- Food Processor / Blender , with S blade
Ingredients
Ingredients for the Pork Balls
- 300 grams ground pork, (11 oz)
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon ground white pepper
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 2 spring onions, chopped, white part only
- 3 slices fresh ginger
- 1 egg
- 1 tablespoon cornstarch
Ingredients for the Soup
- 6 cups water, (I will verify the amount when I prepare this)
- 1 tablespoon light soy sauce
- 1 spring onion, sliced, green part - from the pork ball ingredients
- 1 slice fresh ginger
- ½ box firm tofu, cut into cubes, (I will verify amount when I prepare this)
- 20 grams nori , sliced, (dried seaweed), (¾ oz)
- ½ tablespoon sesame oil
- salt, to taste
Instructions
- Add the first 8 ingredients for the Pork Balls to a food processor, mix for 15 seconds.
- Now add the egg and cornstarch and mix for about 30 seconds, goal is a very smooth and fluffy mixture.
- Add the the water, 1 tablespoon light soy sauce, spring onion (green part) to a medium saucepan and bring to a boil then turn off the heat but leave on same burner.
- Now to make the pork balls, use one hand and grab a handful of pork mixture, form a circle with your index finger and thumb, squeeze your hand to force the mixture from the circle, then use a spoon and scoop off a meat ball and place the meat ball in the hot water.
- Repeat until all the mixture is used and in the pot, average about 20-24 pork balls. Turn on the heat, add the 1 slice of ginger, and bring to a simmer, skim off any foam that forms on top. Simmer for 8-10 minutes.
- Add the tofu and nori, simmer for another 5 minutes.
- Stir in the sesame oil, taste and season with salt and additional sesame oil as desired.
- Serve and enjoy.
Notes
Low cost per serving.
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