Pork Stuffed Tofu & Radish Soup with Glass Noodles

Ingredients

• 150 g ground pork
• 1 tsp ground ginger
• 0.5 tsp chicken bouillon
• 2 tsp soy sauce (for meat filling)
• 1.5 tbsp cornstarch
• salt (to taste)
• 11 fried tofu (10-12 pieces)
• 4 cup chicken broth
• 1 tsp soy sauce (optional, for broth)
• 0.5 cup daikon radish (cubed)
• 1 bunch glass noodles (mung bean noodles, soaked)
• green onions (to top)
• chili flakes (to top)

Steps

1. 1

   In a medium bowl, combine the ground pork, ground ginger, chicken bouillon, 2 tsp soy sauce, cornstarch, and salt.

2. 2

   Place the meat mixture into a piping bag and cut a slit at the bottom of the bag. Set aside.

3. 3

   Take the fried tofu cubes and cut an X on top of each tofu with scissors.

4. 4

   Pipe the meat filling into the tofu cubes through the X-shaped slits.

5. 5

   In a pot, add the chicken broth and bring to a simmer.

6. 6

   Add the cubed daikon radish and cook for 10 minutes over medium heat.

7. 7

   Add the pork-stuffed tofu and the bunch of soaked glass noodles to the pot.

8. 8

   Cover and cook for an additional 5 minutes, or until the pork is completely cooked through.

9. 9

   Garnish with sliced green onions and chili flakes and enjoy immediately.

Notes

The author recommends using mung bean noodles for a gluten-free option. Fried tofu is typically sold pre-fried in packages at Asian grocery stores.

Nutrition per serving

• soup
• main course
• pork
• tofu
• daikon
• glass noodles
• gluten-free
• comfort food