Bok Choy and Fish Ball Soup

4.9 from 11 reviews

Author: Anita Jacobson

Categories: Soup

Cuisines: Chinese

Ingredients: Seafood Tofu Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8

Ingredients

• 6 cup chicken stock
• 450 gram (1 lb) bok choy, separate stalks from leaves
• 450 gram (1 lb) carrots, peeled and thinly sliced
• 225 gram (1/2 lb) tomatoes, cut into wedges
• 450 gram (1 lb) fish balls
• 450 gram (1 lb) silken tofu, cubed
• 3 cloves garlic, minced
• 3 tablespoon oil
• 2 scallions, thinly sliced

Instructions

1. Boil chicken stock in a soup pot. Add carrots, tomatoes, and bok choy stalks into the pot and bring to a boil. Reduce the heat and simmer for 10 minutes.
2. Meanwhile, fry garlic and oil in a frying pan until golden brown. Transfer both fried garlic and its oil to a bowl and set aside to cool.
   Alternatively, combine garlic and oil in a microwave-proof bowl. Microwave for 2-3 minutes until the garlic turns golden brown.
3. Once bok choy stalks turn translucent, add fish balls and bok choy leaves into the soup pot. Return to a boil and cook for another 3-5 minutes.
4. Add tofu, scallions, fried garlic, and garlic oil to the soup pot. Remove from heat and serve the soup immediately.