Pork Ball And Tofu Soup
|Chicken stock||1 Pint (600 milliliter)|
|Garlic||1 Clove (5 gm), finely chopped|
|Garlic||4 Clove (20 gm), halved|
|Ground black pepper||1⁄2 Teaspoon|
|Coriander roots||8 (fresh)|
|Silken tofu||7 Ounce (200 gram, cut into 1 inch slices)|
|Roasted laver seaweed sheet||1 , torn into shreds|
|Light soy sauce||2 Tablespoon|
|Fresh coriander leaves||1 Tablespoon (for garnish)|
|For pork balls|
|Pork||65 Gram, minced|
|Light soy sauce||1 Tablespoon|
1. Heat the stock with the chopped and halved garlic, pepper and coriander in a saucepan. While the soup is heating, make the pork balls.
2. Mix together the pork, soy sauce and pepper, then form the mixture into small balls. Drop them into the soup and simmer gently for 6-7 minutes.
3. Add the tofu, laver and soy sauce, stir for 30 seconds, then serve the soup in warmed bowls, garnished with coriander leaves.