Vegetarian Fish Ball Soup

This Vegetarian Fish Ball Soup is a delightful and comforting dish that captures the essence of traditional Chinese seafood flavors using plant-based ingredients. Each bite of the tender fish balls paired with fragrant broth and fresh vegetables will transport you to a bustling street market in China.

Ingredients

• Firm tofu - 200 grams
• Seaweed (dried, nori or kelp) - 10 grams
• Mushrooms (shiitake or oyster) - 100 grams, diced
• Cornstarch - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Vegetable broth - 500 ml
• Green onions - 2, chopped
• Carrot - 1 medium, sliced
• Baby bok choy - 100 grams, halved
• Salt - to taste
• White pepper - to taste

Steps

1. In a food processor, blend the firm tofu, dried seaweed, diced mushrooms, cornstarch, soy sauce, sesame oil, minced garlic, and grated ginger until a smooth mixture forms.
2. Shape the tofu mixture into small balls (about 2.5 cm in diameter) and set aside.
3. In a large pot, bring the vegetable broth to a boil over medium heat.
4. Add sliced carrots and cook for 5 minutes until slightly tender.
5. Gently add the tofu fish balls to the broth and simmer for about 10 minutes until they float to the surface.
6. Add the baby bok choy and chopped green onions, and cook for an additional 3-4 minutes until the greens are tender.
7. Season the soup with salt and white pepper to taste, stirring gently to combine.
8. Serve hot in bowls, garnished with extra green onions if desired.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 16 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu, promoting muscle health.
• Rich in vitamins and minerals from fresh vegetables, supporting overall well-being.

Tags