‘Crispy Tofu Balls’ that I use for cooking frequently are made with Tofu, Surimi (Fish Paste) and some Vegetables. They are similar to fried Fishballs, so you can use Fishballs instead. Chicken OR Pork meatballs and Fishcakes would be good, too. Softly cooked Wombok and Harusame Noodles are very comforting.

Makes

1 Serving

Ingredients

300ml Chicken Stock OR Dashi Stock *I used 300ml Water & 1/2 teaspoon Asian Chicken Bouillon Powder
1/2 teaspoon grated Ginger
1 tablespoon Sake (Rice Wine)
A few drops Sesame Oil
3 to 4 Crispy Tofu Balls *frozen is OK *Note: You can substitute with Fishballs, Chicken Balls, Fishcakes, Chikuwa, etc.
150g Wombok
2 teaspoons Soy Sauce OR Oyster Sauce *I used 1 teaspoon each
Salt & White Pepper
40g Dry ‘Harusame’ Noodles (Bean Thread Noodles)
Finely chopped Spring Onion

Method
  1. Wash Wombok, cut into 1-2cm wide pieces, and separate white hard parts and soft leafy parts.
  2. Place Chicken Stock (OR Dashi Stock), Ginger, Sake (Rice Wine), Sesame Oil, Crispy Tofu Balls and white hard parts of Wombok in a saucepan. Cover with a lid, heat over medium heat, and bring to the simmer.
  3. Simmer until white hard parts of Wombok are softened, add soft leafy parts of Wombok, and simmer until Wombok pieces are all soft.
  4. Add Soy Sauce (OR Oyster Sauce), taste it, and add Salt & White Pepper as required. Add Dry ‘Harusame’ Noodles and cook until soft.
  5. Add some finely chopped Spring Onion and enjoy.