Chicken Broth with Bok Choy and Tofu Balls
Ingredients
- For the broth
- 1 chicken (1 kg)
- 1 Leek
- 1 sm piece ginger
- 2 Tbsps Rice wine
- 30 grams dried Tongu mushroom
- 1 small Bok Choy
- salt
- freshly ground peppers
- For the tofu balls
- 1 small onion
- 1 Tbsp finely chopped parsley
- 200 grams Tofu
- 1 Tbsp soy sauce
- 1 egg
- 1 tsp ground paprika
- 1 tsp Tomato paste
- 2 Tbsps breadcrumbs
- 2 Tbsps grated Parmesan
- salt
- freshly ground peppers
- vegetable oil (for frying)
Preparation steps
For the broth, rinse the chicken thoroughly and place in a large pot with about 2 liters of water (approximately 8 1/2 cups).
Rinse the leek and ginger, peel the ginger and slice both thinly. Soak the mushrooms for about 10 minutes in lukewarm water.
Bring the chicken to a boil, skim the foam from the broth and add the leek and a small piece of ginger
Stir in 2 tablespoons of rice wine and simmer for about 40 minutes over low heat. After 10 minutes, add the drained mushrooms.
Rinse the bok choy and separate the leaves.
Remove the chicken and use elsewhere.
Pour the broth through a sieve and season with salt and pepper.
For the tofu balls, peel and finely chop the onion. Rinse the parsley and chop finely.
Mash the tofu with a fork and mix with the onion, the parsley, the soy sauce, the egg, the paprika, the tomato paste, the breadcrumbs and the cheese. Bring together to create a dough and season with pepper.
Form small balls from the tofu dough.
Heat the oil in a pan and fry the balls in portions for 3 - 4 minutes. Set aside and keep warm.
Heat the broth again and cook the bok choy leaves in it for 5 minutes.
Transfer to bowls and serve with the tofu balls.
