Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
0 servings
Instructions
Step 1
Soak noodles in water for 30+ min til soft
Step 2
Grind water with ginger and green onion. Filter and squeeze water out.
Step 3
Mix meat with seasonings and 1 tsp of ginger/scallion mix. Add scallion/ginger water, 2 tbp at a time, for a total of 6 tbp (up to 8). Stuffing should be fluffy and sticky but not runny. Should be able to form a ball when squeezed. Add egg white.
Step 4
Use chopsticks to poke a hole on gluten ball, swirl around to destroy inner structure a bit to leave room for stuffing. Put meat stuffing bit by bit or using pastry bags.
Step 5
Put gluten balls into stock and bring to boi, simmer for 15min.
Step 6
When 3min about done, add baby bok choy and mung bean noodles.
Step 7
In a bowl, put 1 tsp of yondu, 紫菜, fermented shrimp, put in soup, garnish with green onion.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
