Pork stuffed tofu & radish soup with glass noodles

Make a nutritious and warming soup that consists of pork-stuffed tofu, radish, and glass noodles. For anyone who may be unfamiliar with the ingredients used, here’s a quick breakdown. Fried tofu is already fried and typically sold in a package. The glass noodles I use are mung bean noodles (gluten-free) although there are other options you can use. Lastly, I use daikon radish which provides natural sweetness to the dish. This recipe makes one serving, but you can absolutely multiply the recipe and serve to family or friends. To make this, you need:

Yield: 1 serving

Ingredients:

For meat filling:

150 g ground pork

1 tsp ground ginger

½ tsp chicken bouillon

2 tsp soy sauce

1 ½ tbsp cornstarch

Salt to taste

Other ingredients:

10-12 pc fried tofu

4 c chicken broth

1 tsp soy sauce, optional

½ c cubed daikon radish

1 bunch glass noodles, soaked

Green onions and chili flakes to top

Directions:

In a medium bowl, combine the meat filling ingredients together. Place into a piping bag and cut a slit at the bottom of the bag. Set aside.

Take the fried tofu cubes and cut an X on top of each tofu with scissors.

Pipe the meat filling into the tofu cubes.

In a pot, add chicken broth and bring to a simmer. Add the radish and cook for 10 minutes over medium heat.

Add pork-stuffed tofu and one bunch of noodles. Cover and cook for an additional 5 minutes or until the pork is completely cooked.

Garnish with scallions and some chili flakes and enjoy immediately!

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