Tofu Ball Soup with Ginger
This tofu ball soup is a delicious way to enjoy tofu and vegetables in one bowl. Soft tofu balls and tender cabbage simmer in a savory broth with just the right touch of ginger.
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Recipe Ingredients
You will need the following ingredients to make this tofu ball soup recipe:
How To Make Tofu Ball Soup: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details.
Step 1
Drain the tofu for 10 minutes.
Step 2
Chop the onion and shiitake and microwave them.
Step 3
Mix the tofu, egg, vegetables, panko, and salt.
Step 4
Shape into bite-sized balls.
Step 5
Bake at 180°C (350°F) for 15–20 minutes.
Step 6
Simmer the napa cabbage, ginger, dashi, and water until tender.
Step 7
Season with soy sauce and salt.
Step 8
Add the tofu balls and heat through.
Ladle the soup into bowls and enjoy it while it’s warm!
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Tofu Ball Soup with Ginger
Ingredients
Instructions
- Prepare the tofu: Drain and press the tofu for about 10 minutes.
- Cook the vegetables: Finely chop the onion and shiitake mushrooms. Place them in a microwave-safe bowl and microwave for 2 minutes.
- Make the tofu balls: In a bowl, combine the tofu, egg, onion, shiitake mushrooms, panko, and salt. Mix well, then shape into bite-sized balls.
- Bake: Arrange the tofu balls on a baking sheet and bake in a preheated oven at 180°C (350°F) for 15–20 minutes.
- Make the soup: Cut the napa cabbage into bite-sized pieces. Add it to a pot with the ginger, dashi powder, and water. Bring to a boil, then simmer until the cabbage is tender.
- Season: Stir in the soy sauce and adjust the seasoning with salt.
- Finish: Add the baked tofu balls to the soup and bring it back to a boil.
Video
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!