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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place the tofu into a large bowl, and mash it into a paste with a large spoon. Stir in the pork, cornstarch, egg, 1 teaspoon chicken bouillon granules, and 1 teaspoon salt until the mixture is very well combined. | 2. Heat the water and vegetable oil to a boil in a large saucepan, and reduce heat to an active simmer but not a full boil. Using gloved hands, pinch off about 1 tablespoon of the tofu mixture, roll it into a ball between your palms, and slide it carefully into the water so it doesn't break apart. Repeat with the rest of the tofu mixture. Without stirring the soup, let the tofu balls simmer until they rise to the top, about 30 minutes. | 3. Turn off the heat, and stir in the dried shrimp, pea vine shoots, 1 teaspoon of chicken bouillon granules, and 1/4 teaspoon salt. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1	package	soft	-	-	-	-
pork	7	ounces	ground	746.172	0.0	27.6044	69.5964
cornstarch	6	tablespoons		182.88	43.8096	0.1248	0.024
egg	1			71.5	0.36	6.28	4.755
chicken bouillon granule	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
water	5	cups		0.0	0.0	0.0	0.0
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
shrimp	10			3218.6740000000004	41.2534	616.9881	45.7868
pea vine shoot	1	cup	trimmed	-	-	-	-
chicken bouillon granule	1	teaspoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.