Exclusive Meatball Tofu Soup

Put the minced meat into a bowl, cut 3 shiitake mushrooms into small pieces, chop 2 green onions, and mince about 1 tablespoon of ginger. Mix them slightly by hand, then add 2/3 teaspoon of salt, 1/3 teaspoon of pepper, 2 tablespoons of cornstarch, and 1 tablespoon of starch. First, add 1 tablespoon of water and mix well, then add more water and mix again. If the minced meat is still a little thick, add another tablespoon of water. In short, the goal is to make the minced meat able to hold its shape, not too thick.

Cut the cilantro into leaves and stems, cut the stems into sections, slice the ginger, bring half a pot of water to a boil, add the cilantro stems and ginger slices, and bring to a boil;

Cut the tofu into pieces and pour it into the pot;

Separate the stems and leaves of the Chinese cabbage and cut them into sections. Put the cabbage stems into the pot and continue to bring the soup to a boil.

Use a large spoon to dip in water or oil, scoop a spoonful of meat, and roll it slightly by hand before putting it into the soup;

Cook until the meatballs are fully cooked, then add the napa cabbage leaves and boil for a short while;

Add 1 teaspoon of fine salt, 1/3 teaspoon of pepper, and 1 teaspoon of sesame oil, stir well, sprinkle in cilantro leaves and chopped green onions, turn off the heat, and the soup is ready! Enjoy!