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Hearty Chicken Soup with Meatballs & Tofu

by GMV - Got My Vote!' (follow)
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Easy (2874)      Asian (483)      Soup (256)      Japanese (116)      Tofu (66)      Comfort Food (59)     

Meatballs are great in soup and they can be made in advance or you can use frozen fish balls as an alternative.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 4 servings

300g baby Mustard Cabbage (aka Gai Choy)
12 pre-made meat balls
2L premium chicken stock
1 packet of silk tofu sliced
10g bonito flakes
5g sesame seaweed mix
10ml light soy sauce
5ml mirin
Salt to season

Bring a medium pot of chicken stock to a boil.

Cut the baby mustard cabbage in small pieces.

Flavor the soup with light soy sauce and a dash of mirin.

Add the baby mustard cabbage and let it simmer over medium heat for 5 minutes.

(Note: let the mustard cabbage absorb as much of the stock essence as possible, so it will have the melt-in-the mouth tenderness.)

Add the tofu slices and also let them simmer in the chicken stock broth.

Add the meatballs to the soup and cook for further 5 minutes.

Serve the soup hot in individual bowls.

Garnished with bonito flakes and sesame & seaweed seasoning.

Serve as per the picture.

A very hearty, soul-warming soup in a stormy night.

#Comfort Food
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