Wednesday, March 18, 2009

Our version of stone soup

One weekend, while wandering through Chinatown, FI and I were chatting about what we wanted to do for dinner. We bought some bok choy and decided to make a meatball-tofu-bok choy soup. We had ground turkey, tofu, and vermecelli all in our kitchen, so we cobbled ingredients together for a stone soup.

First we made the meatballs. We chopped up garlic, ginger, and scallions (the Chinese version of the holy trinity, more on that here and here). As I've mentioned before, these 3 (especially garlic) are staples in all of our Asian-influenced cooking.

Then I mashed up about a fourth of a block of tofu, which would be our binding agent.

The rest of the tofu was cut into small cubes.

The ground turkey was mixed in, along with soy sauce and rice wine.

We sauteed the bok choy with dried mini shrimp and garlic.

Then we added water to make the soup.

While we waited for the water to come to a boil, we made all the little turkey meatballs.

Then we threw the meatballs and tofu into the pot and let it cook away.

We let everything cook for about 30 minutes to an hour to really get the flavors going. Then about 10 minutes before we ate, we threw in the vermecelli. The dried noodles had been soaking in a bowl of warm water the whole time.

Ready to eat!

We made a TON of soup. I think I had that soup for three lunches the next week. The broth was very light and not salty at all. The meatballs were also very light. I think a lot of the flavor leeched out during the cooking process. Both FI and I don't like super salty stuff, so this turned out okay. The bok choy was super soft and almost mushy and the tofu and vermecelli also soaked up some of the meatball flavor. Overall, it was a light and filling dish without a super strong flavor. Which worked, since we didn't have any rice to eat it with.

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