Fried Tofu Meatball Soup

Ingredients

Fried Tofu Pouch(50g), Tofu(30g), Shrimp(50g), Napa Cabbage(30g), Shiitake Mushroom(30g) Onion(30g), Carrot(30g), Garlic(10g), Low-sodium Salt(0.5g) Pepper Powder(0.05g), Watercress(20g), Broth(200g), Low-sodium Soy Sauce(20g)

Instructions

1. 1

   Cut off about ¼ of the fried tofu pouch.

   
2. 2

   Blanch the sliced fried tofu pouch in boiling water for about 20 seconds and squeeze out the moisture.

   
3. 3

   Devein and peel the shrimp and finely mash.

   
4. 4

   Blanch the napa cabbage and watercress in boiling water, and soak the shiitake mushroom in hot water.

   
5. 5

   Coarsely chop the blanched napa cabbage and shiitake mushroom, and also coarsely chop the onion and carrot.

   
6. 6

   Squeeze the moisture from the tofu, then mix evenly with shrimp (③), chopped vegetables (⑤), garlic, salt, and pepper. Fill the fried tofu pouch (②) and tie with watercress, then add the tofu pouch to the boiling broth and season with soy sauce to finish.