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Nyonya Egg Tofu Meatball Soup

 
Recipe created by Chef Phillip Cha (on Xin Flavours)  

 

 

 Serves: 4-6       

 

 

Egg Tofu Meatball

  • 1 tbsp corn flour, 150g minced pork, 250g minced prawns
  • 200g FORTUNE Extra Smooth Silken Egg Tofu
  • Omega 3, 1 tsp sesame oil, 1 beaten egg, ½ tsp salt

 

Ingredients  

  • some Golden Circle Sunflower Oil, 4 cloves garlic (chopped)
  • 2 tsp fermented soy bean paste, 1 litre chicken stock
  • ½ can bamboo shoots (shredded), some shredded carrot
  • Seasoning
    • some salt, 1 tbsp light soy sauce
    • Garnishing
    • some pepper, some coriander leaves  

 

Directions

  1. Prepare Egg Tofu Meatball: In a big bowl, evenly combine all ingredients. Scoop out 1 tbsp mixture and shape into alls by hand. Repeat steps until mixture is used up.
  2. Heat up Golden Circle Sunflower Oil. Add garlic and stir-fry until light brown. Add fermented soya bean paste and stir-fry until fragrant.
  3. Add chicken stock and bring to a boil. Turn to low heat. Add meatballs, shredded bamboo shoot and carrot. Cook until meatballs float. Add Seasoning to taste. 
  4. Serve soup in bowl. Sprinkle with pepper. Garnish with coriander leaves and serve.