Cherry & Dennis Recipes
Chicken-Tofu Meatball Vegetable Soup
豆腐雞肉丸雜菜湯
Recipe overview
Chicken and tofu make soft meatballs in a clear carrot and napa cabbage soup that is easy to chew for children and elderly diners.
01
Ingredients
Main ingredients
- 300 g boneless chicken thigh (minced chicken)
- 200 g firm tofu (pressed to remove excess water)
- 150 g carrot (thinly sliced)
- 250 g napa cabbage (cut into small pieces)
- 15 g ginger (sliced)
- 1 stalk spring onion (chopped)
Seasoning
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp salt (divided between meatballs and soup)
- 1/4 tsp white pepper
Soup base
- 1.2 litres water
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- small bowl
- measuring spoons
- tablespoon
- soup pot
- ladle
- food thermometer
03
Steps
Step 1
Check chicken and tofu
Thaw chicken in the refrigerator and check its smell; check the tofu date and for sour odour.
Step 2
Prepare the vegetables
Slice carrot thinly, cut napa cabbage small, slice ginger and chop spring onion.
Step 3
Press and crumble the tofu
Press tofu gently with clean kitchen paper, then crumble finely with a fork.
Step 4
Mix meatball seasoning
Mix soy sauce, cornstarch, sesame oil, half the salt and white pepper in a small bowl.
Step 5
Mix chicken and tofu
Mix chicken, tofu, seasoning and half the spring onion in one direction for 2 minutes until cohesive.
Step 6
Boil the ginger water
Add 1.2 litres water and ginger to a soup pot, cover and bring to a boil.
Step 7
Simmer the carrot
Add carrot and simmer over medium heat for 5 minutes until beginning to soften.
Step 8
Shape and add meatballs
With food-safe gloves, shape about 16 small balls and lower them one by one into gently simmering broth.
Step 9
Simmer meatballs for 8 minutes
Keep a gentle simmer, cover and cook for 8 minutes, nudging lightly to prevent sticking.
Step 10
Add napa cabbage
Add napa cabbage, press gently into the broth and simmer 4 minutes until stems are tender.
Step 11
Check doneness and season
When a meatball centre reaches 75°C, season with remaining salt and keep the broth mild.
Step 12
Garnish and serve
Turn off heat, add remaining spring onion and divide meatballs, vegetables and broth evenly into bowls; cool slightly before eating.
Common mistakes
- Wet tofu makes the meatballs too loose.
- A hard boil and vigorous stirring can break the meatballs.
Tips
Make bite-size meatballs so they cook evenly.
Halve meatballs for young children or diners with swallowing difficulty.
