Tools/Materials

1 tbsp white soy sauce

1.5 tbsp sesame oil

2 tbsp rice wine

Fresh shrimps , northern tofu, shiitake mushrooms, green onions, garlic, ginger, bonito flakes, kombu, white powder, white pepper, salt 01

Cut the shiitake mushrooms into cross-sections. 02

Put water into the pot and boil the kombu, bonito flowers, and shiitake mushrooms to make a soup base. 03

Mince the shallots, ginger and garlic. 04

Peel the fresh shrimps. 05

Then cut open the back of the shrimp. 06

Take out the shrimp thread. 07

Chop the processed shrimp into shrimp paste. 08

Mash the northern tofu. 09

Add shrimp paste, minced ginger, minced garlic, minced green onion, 1 tbsp white soy sauce, 1.5 tbsp sesame oil, white pepper, 1 tbsp salt and 2 tbsp rice wine to the minced tofu, and stir evenly. 10

Boil a pot of water. After the water boils, shape the mixed shrimp and tofu filling into balls and put them into the water. 11

After the water boils again, wait until the meatballs float and you can pick them up. 12

Remove the mushrooms from the soup pot. 13

Pour the broth into the meatballs. 14

At this point, the shrimp and tofu balls are ready. Special Tips

When squeezing the balls, do not knead them with your hands, but hold the balls with one hand and squeeze them out, so that the balls will be more rounded.

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