Title: Indonesian Chicken Enoki Soup with Tofu
Ingredients:
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For the Meatballs:
- 300 grams ground chicken
- 100 grams enoki mushrooms, finely chopped
- 1/2 onion, finely chopped
- 5 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- Salt and pepper to taste
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For the Soup:
- 1 teaspoon dashi or chicken stock powder
- 4 cups water
- 2 garlic cloves, crushed
- 1 carrot, thinly sliced
- 1 block tofu, cubed
- A handful of cabbage leaves, chopped
- Salt and pepper to taste
Instructions:
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Prepare the Ingredients:
- Finely chop the enoki mushrooms and onion.
- Cut the tofu into cubes and slice the carrot thinly.
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Make the Meatballs:
- In a large mixing bowl, combine the ground chicken, chopped enoki mushrooms, and chopped onion.
- Add cornstarch, soy sauce, grated ginger, sesame oil, and season with salt and pepper.
- Mix thoroughly until the mixture becomes slightly sticky and well combined.
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Cook the Soup:
- Bring 4 cups of water to a boil in a large pot.
- Stir in the dashi or chicken stock powder and crushed garlic.
- Using a spoon, drop small portions of the meatball mixture into the boiling water, shaping them into balls as you go.
- Allow the meatballs to cook for about 5-7 minutes, or until they float and are cooked through.
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Add Vegetables:
- Once the meatballs are cooked, add the sliced carrot, tofu cubes, and chopped cabbage leaves.
- Season with salt and pepper to taste.
- Simmer for an additional 5-10 minutes, until the vegetables are tender and the flavors meld together.
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Serve:
- Ladle the soup into bowls and serve hot.
- Enjoy with a side of steamed rice for a complete meal.
This comforting Indonesian Chicken Enoki Soup with Tofu is perfect for warming up on a chilly day. Its rich, savory flavors combined with tender meatballs and fresh vegetables make it a satisfying and nutritious choice for any meal.
