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Hearty Chicken Soup with Meatballs & Tofu
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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
Method
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.
Categories
#Soup
#Japanese
#Tofu
#Asian
#Comfort Food
#Easy
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