A light but deeply flavoured broth for cold nights. Add some bean-thread or rice noodles to bulk it up.
- 1 litre (4 cups) chicken stock (preferably homemade)
- 1 (6cm) piece dried kombu (see note)
- 700 gm coarsely minced pork
- 2 garlic cloves, finely chopped
- 3 coriander roots, cleaned and finely chopped
- 2 broccolini stalks, florets only (reserve stalks for another use)
- 100 gm fresh shiitake mushrooms, sliced
- 100 gm fresh black fungus, torn
- Sesame oil and light soy sauce, to season
- 600 gm silken tofu, cut into cubes, at room temperature
- Roasted sesame seeds, to serve
- 1Add stock and kombu to a saucepan and bring to a simmer over high heat. Discard kombu.
- 2Meanwhile, combine pork, garlic and coriander root in a bowl and season. Roll pork mixture into walnut-sized balls, then add to stock. Reduce heat to medium and bring to a simmer. Simmer until meatballs are par-cooked (1 minute), add broccolini and simmer until just tender (1 minute), then add mushrooms and simmer until just softened (30 seconds).
- 3Add a few drops of sesame oil and soy to warm bowls. Add tofu, then ladle soup over. Serve topped with sesame seeds
Kombu is available from Asian grocers.