Savor the Tradition: Tofu Ball Soup for Lunar New Year Gathering

Ingredients

• A package of soft tofu, weighing 14 ounces,
• 7 ounces of ground pork,
• 6 tablespoons of cornstarch for binding,
• An egg for richness,
• Optional chicken bouillon granules, a teaspoon for depth,
• A teaspoon of salt for flavor enhancement,
• 5 cups of water for broth,
• A tablespoon of vegetable oil for sautéing,
• 10 dried shrimp for a seafood twist,
• Fresh pea vine shoots, a cup trimmed for freshness,
• Optional chicken bouillon granules for extra taste, a teaspoon,
• A quarter teaspoon of salt for seasoning.

Step 1

In a spacious bowl, gently crush the tofu until it transforms into a smooth paste using a large spoon. Mix in the pork, cornstarch, egg, 1 teaspoon of chicken bouillon granules, and 1 teaspoon of salt until the ingredients are thoroughly blended.

Step 2

In a large saucepan, bring the water and vegetable oil to a boil, then lower the heat to a lively simmer. To form tofu balls, take about 1 tablespoon of the mixture and roll it into a ball using your hands, being careful not to break it, then gently place it into the simmering water. Repeat this process with the remaining tofu mixture. Allow the tofu balls to simmer undisturbed until they float to the surface, usually around 30 minutes.

Step 3

Once the tofu balls have risen, turn off the heat and gently stir in the dried shrimp, pea vine shoots, 1 teaspoon of chicken bouillon granules, and 1/4 teaspoon of salt. Serve the soup piping hot to enjoy its flavors to the fullest.