Monday, December 19, 2011

Tofu, Meatball & Tomato Soup

This recipe is my version of a simple soup my grandmother used to make (evolving from a "what's in my frig?" type of concoction). Grandma's version was basically soft tofu, scallions, ripe tomatoes, ground pork, beaten eggs & sesame oil in chicken stock. My version turns the ground pork into meatballs and adds sliced mushrooms, oyster sauce, vinegar, white pepper and a little cornstarch slurry as a thickener. Pretty basic, and hits the spot on a cold winter's day.

4 cups chicken broth
4 cups water
1/4 cup oyster sauce

1 lb. ground pork
2 tbsp. minced scallions
1 tbsp. chopped cilantro
2 tsp. sesame oil
1 egg, beaten
1 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. black pepper

2 medium ripe tomatoes, cut into large dice
2 boxes soft tofu,cubed
1 box (8 oz.) sliced button mushrooms
2 eggs, beaten
cornstarch slurry (2 tbsp. water + 1 tbsp. cornstarch)

Sesame oil
Chopped cilantro
Chopped scallion
White pepper
Chinese Black Vinegar

1. Mix together meatball ingredients and form the mixture into small 3/4" - 1" meatballs. 

2. In a medium pan, bring stock and water to a boil. Add oyster sauce, tofu, tomatoes and mushrooms. 

3. Add meatballs to the boiling soup. 

4. With the soup boiling, pour in beaten eggs in a stream, stirring constantly. 

5. Add cornstarch slurry to thicken the soup. Stir in garnish/condiments, according to your taste. Serve with extra vinegar on the side. 

No comments:

Post a Comment