← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 250 g Minced pork
• 1 tsp Soy sauce
• 1 tsp Cornflour (cornstarch)
• ½ tsp Toasted sesame oil
• ¼ tsp White pepper
• 2 tbsp cold water, for the pork
• 2 tbsp Vegetable oil
• 4 cloves Garlic, sliced
• 1.2 l chicken or anchovy stock
• 15 g dried seaweed (zi cai / laver), rinsed, broken into pieces
• 300 g silken or soft tofu, cubed (optional)
• 1 Eggs, beaten
• Salt, to taste
• 1 Spring onion, chopped

Method

1. Mix the pork with the soy, cornflour, sesame oil, pepper and cold water and stir hard for 1–2 min until sticky. Roll into small balls with wet hands.
2. Heat the oil in a pot over medium-low heat and fry the garlic for 2 min until golden. Scoop out half for garnish.
3. Add the stock, bring to the boil and drop in the pork balls. Simmer for 4–5 min until they float and are cooked through.
4. Add the seaweed and tofu and simmer for 2 min until the seaweed softens.
5. Stir the soup gently and drizzle in the egg so it forms ribbons. Season with salt, top with spring onion and the fried garlic and serve.

Tips

• Zi cai (Chinese dried laver) usually comes in round cakes; rinse it, as it can be sandy. Japanese nori sheets work in a pinch.
• Contains soy, wheat (soy sauce) and egg.

Sources

Written in our own words after cross-checking these recipes:

Noob Cook Christine’s Recipes What To Cook Today