Vegan Fish Ball Soup

Vegan Fish Ball Soup is a comforting and flavorful dish that captures the essence of traditional Chinese seafood soup using plant-based ingredients. The delicate vegan fish balls, made from tofu and seaweed, float in a fragrant broth infused with ginger and garlic, perfect for a cozy meal.

Ingredients

• Firm tofu - 200 grams
• Nori seaweed - 2 sheets, finely chopped
• Cornstarch - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lemon juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Vegetable broth - 800 ml
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Green onions - 2, chopped
• Cilantro - a handful, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, mash the firm tofu until smooth. Add chopped nori, cornstarch, soy sauce, lemon juice, minced garlic, and grated ginger. Mix well to form a dough-like consistency.
2. Shape the tofu mixture into small balls (about 2.5 cm in diameter) and set aside.
3. In a large pot, heat 1 tablespoon of oil over medium heat. Add sliced mushrooms and sauté for 3-4 minutes until softened.
4. Pour in the vegetable broth and bring to a simmer. Add the julienned carrot and cook for another 5 minutes.
5. Gently add the vegan fish balls to the simmering broth and cook for 10 minutes, or until they float to the surface.
6. Season with salt and black pepper to taste. Stir in chopped green onions and cilantro just before serving.
7. Serve hot and enjoy your Vegan Fish Ball Soup!

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 24 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.8 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Contains antioxidants from vegetables and seaweed, promoting overall wellness.

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