Bok Choy and Fish Ball Soup
A quick and easy Chinese soup using bok choy, silken tofu, and fish balls. It only needs 30 minutes from start to finish. Serve it with rice for a complete meal.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 cup chicken stock
- 450 gram (1 lb) bok choy, separate stalks from leaves
- 450 gram (1 lb) carrots, peeled and thinly sliced
- 225 gram (1/2 lb) tomatoes, cut into wedges
- 450 gram (1 lb) fish balls
- 450 gram (1 lb) silken tofu, cubed
- 3 cloves garlic, minced
- 3 tablespoon oil
- 2 scallions, thinly sliced
Instructions
- 1
Boil chicken stock in a soup pot. Add carrots, tomatoes, and bok choy stalks into the pot and bring to a boil. Reduce the heat and simmer for 10 minutes.
- 2
Meanwhile, fry garlic and oil in a frying pan until golden brown. Transfer both fried garlic and its oil to a bowl and set aside to cool. Alternatively, combine garlic and oil in a microwave-proof bowl. Microwave for 2-3 minutes until the garlic turns golden brown.
- 3
Once bok choy stalks turn translucent, add fish balls and bok choy leaves into the soup pot. Return to a boil and cook for another 3-5 minutes.
- 4
Add tofu, scallions, fried garlic, and garlic oil to the soup pot. Remove from heat and serve the soup immediately.