Tuesday, December 04, 2007

Tofu Soup with Bean Sprouts and Meatballs

This is supposed to be a Tofu Soup with minced pork balls and salted vegetables. I couldn't get salted vegetables, somehow. My meatballs are expiring this week, so I had to make adjustments to the soup. My hub is one fussy pot especially when it comes to soup, so when he said that the soup is not bad, I just had to document it down! :D

  • 300g tofu
  • 6 meatballs
  • 1/2 carrot sliced (all sank to the bottom of the bowl :P)
  • 1/2 cup beans sprouts
  • 5 cups of chicken stock*
  • 2 tbsp light soy sauce
  • 1 tsp sugar
  • salt to taste
  • a dash of pepper

1) Boil the chicken stock
2) Add carrot and meatbals
3) Add tofu and beans sprouts
4) Once ingredients are cooked, add the seasonings

* I used the unwanted skin and bones from the chicken breast of another dish to prepare the stock. No food wastage and you get a more flavourful soup. I kept in the fridge overnight and when I took it out, the fats from the soup solidifies, making it very easy for me to remove it. Health prevails! :)


InspiredMumof2 said...

Good idea for the fats removal. Will try it too.

Food Lover said...

yeah, it was actually incidental. Never occur to me that the fats will be frozen at the refrigerator compartment.