Bean curd and pork balls soup

This soup is packed with protein from the meat and bean curd. Most children like the chewy taste of the bean curd sticks.

 Bean curd sticks are made from the “skin” that forms on the surface of boiled soy milk. It is a low calorie, low sodium, cholesterol free, protein rich, easily digestible, and nutritious vegetable source of all essential amino acids. It has a meaty texture therefore is often used to replace meat in vegetarian cuisine. Bean curd is actually tasteless but is able to absorb the flavors and seasonings of any food with which it is cooked.

Ingredients

 4-5 pieces of bean curd sticks

200 gms minced pork

1 chicken stock cube

1 tsp corn flour

Dash of sesame oil

Salt & pepper to taste

Put the bean curd sticks into cold water

Soak the bean curd sticks until soft

Cut the bean curd sticks into bite size pieces

Add salt, pepper, sesame oil and a little corn flour to the minced pork and mix thoroughly

Shape the minced pork into little balls

Prepare the stock and drop the pork balls into the boiling stock

Add the softened bean curd sticks

Bring to the boil and then simmer for another 10 minutes

Add red dates during confinement