Egg Tofu Soup with Pork Meatballs
Learn how to make Thai Egg Tofu Soup. This easy and flavourful recipe features pork meatballs, chicken broth, carrots, celery, potatoes and crispy fried shallots.
Servings: 2
Calories: 375kcal
Equipment
- Dutch Oven or Large Pot
- French knife
- Food processor
- Melon Baller
- mixing bowl
- measuring cups
- measuring spoons
- Wooden spoon
Ingredients
- 1/4 tsp White peppercorns
- 3 Garlic cloves
- 2 tbsp Cilantro roots finely chopped
- 7 oz Ground pork
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Canola oil
- 8 oz Egg Tofu
- 3 cups Chicken broth
- 1/2 tsp Kosher salt
- 1 Yukon Gold Potato peeled, cut into 1/4 inch cubes
- 1/2 Medium carrot peeled and sliced into rounds
- 1/4 cup Celery leaves
- 1/4 cup Celery chopped
- 1 tbsp Fried shallots
Instructions
- In a food processor blend white peppercorns, garlic and cilantro roots into a fine paste.
- In a medium bowl, combine the ground pork, 1 tbsp of soy sauce, oyster sauce, and the garlic and cilantro paste. Mix well.
- Using a melon baller or soup spoon lubricate with vegetable oil, scoop the marinated ground pork into 1/2 inch balls. Place the pork balls on a large plate and set aside.
- Use a sharp knife to cut the egg tofu package on the dotted line. Slowly push the egg tofu out of its package from the bottom. Trim the uneven ends and cut the tube crosswise into six 1-inch medallions.
- In a medium pot over medium high heat, bring the chicken broth and salt to a boil. Add the potatoes and carrots and cook for 5 minutes. Add all the pork balls, the egg tofu, and the remaining 1 tbsp of soy sauce. Decrease the heat and cook until the pork balls rise to the surface, 3-5 minutes.
- Stir in the celery leaves and stems and the fried shallots. Remove from the heat and serve hot with steamed rice.
Nutrition
Calories: 375kcal | Carbohydrates: 14.4g | Protein: 41.5g | Fat: 16.4g | Saturated Fat: 4.1g | Cholesterol: 217mg | Sodium: 2867mg | Potassium: 1073mg | Fiber: 2g | Sugar: 3g | Calcium: 70mg | Iron: 4mg
