Back in college days when I was strapped for time to cook and the grocery stores sorely lacked dedicated Asian food ingredients, this was my go to soup. Luckily, bok choy, tofu, and fish balls were quite easy to be had, and if bok choy was not in season, I could usually count on substituting it with napa cabbage. A bowl of this soup plus steamed white rice is usually enough to cheer me up considerably, haha, especially during cold winter months. ♥
Bok Choy and Fish Ball Soup
- 1 liter chicken stock
- 500 gram bok choy, cleaned and roughly chopped
- 2 carrots, peeled and thinly sliced
- 2 tomatoes, chopped
- 25 fish balls
- 1 block of silken tofu, cubed
- 2 garlic cloves, minced
- 2 tablespoon oil
- 1 scallions, thinly sliced
- Boil chicken stock in a pot. Add carrots, tomatoes, and stalk parts of bok choy to the pot and bring to a boil. Reduce heat, simmer for 10 minutes.
- Meanwhile, in a microwave proof bowl, combine garlic and oil and heat in microwave with 450 Watt for 3 minutes until garlic turns golden brown. Set aside.
- When the carrot pieces are tender and bok choy stalks start to turn translucent, add fish balls and leaf parts of bok choy and bring back to a rolling boil. Cook for another 3-5 minutes.
- Add tofu, scallions, garlic and oil. Remove from heat and serve hot.