Enoki Mushroom and Tofu Chicken Soup (Sup Baso Ayam Enoki plus Tahu) 🍲
Ingredients
For the Meatballs:
- 300 grams ground chicken
- 100 grams enoki mushrooms, finely chopped
- 1/2 medium onion, finely chopped
- 5 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- Salt and pepper to taste
For the Soup:
- 1 teaspoon dashi powder or chicken stock powder
- 4 cups water
- 2 garlic cloves, smashed
- Salt and pepper to taste
For the Vegetables:
- 1 carrot, thinly sliced
- 1 block tofu, cut into cubes
- A handful of cabbage leaves, shredded
Instructions
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Prepare the Ingredients: Begin by preparing all your ingredients. Finely chop the enoki mushrooms and the onion. Cut the tofu into large cubes.
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Make the Meatballs: In a mixing bowl, combine the ground chicken, chopped enoki mushrooms, chopped onion, cornstarch, soy sauce, grated ginger, sesame oil, and a pinch of salt and pepper. Mix well until the mixture becomes thick and cohesive.
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Prepare the Soup Base: Bring 4 cups of water to a boil in a large pot. Add the dashi or chicken stock powder and the smashed garlic cloves to the boiling water.
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Cook the Meatballs: Using a spoon, drop spoonfuls of the chicken mixture into the boiling water to form meatballs. Cook until the meatballs are fully cooked and float to the surface.
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Add Vegetables: Once the meatballs are cooked, add the sliced carrot, tofu cubes, and shredded cabbage to the pot. Season with additional salt and pepper to taste.
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Simmer and Serve: Allow the soup to simmer for a few minutes until the vegetables are tender. Adjust seasoning if needed.
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Serve Hot: Serve the soup hot with steamed rice for a comforting and satisfying meal.
Enjoy your delicious and heartwarming Enoki Mushroom and Tofu Chicken Soup! 🍲
