Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
5
Ingredients
Directions
Mash tofu in a large bowl into a paste with a spoon; stir in pork, cornstarch, egg, 1 teaspoon bouillon granules, and 1 teaspoon salt until well combined.
Bring water and oil to a boil in a large saucepan. Reduce heat to a lively simmer but not a full boil. Pinch off about 1 tablespoon tofu mixture, using gloved hands; roll it into a ball and carefully lower into water. Repeat forming and adding tofu balls to water with remaining tofu mixture. Simmer tofu balls until they rise to the top without stirring, about 30 minutes.
Off heat, stir in pea vine shoots, dried shrimp, remaining 1 teaspoon bouillon granules, and remaining ¼ teaspoon salt.
Cook’s Note
You may substitute some of the water with chicken stock.
Snow pea shoots have a unique aroma, making the soup taste refreshing. You can substitute watercress (a highly recommended substitution), cilantro, Taiwanese lettuce, and spinach.
To make good tofu balls, the tofu to meat ratio should be 2:1. (If you are a meat lover, you can use a 1:1 ratio.) The tofu and cornstarch ratio should be 6:1.
Nutrition Facts (per serving)
| 239 | Calories |
| 15g | Fat |
| 12g | Carbs |
| 15g | Protein |
