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.
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.