Wintermelon Tofu Puff Soup
Yes, I mentioned that I would be having this for dinner yesterday. Well, I must say I prefer the traditional Wintermelon with Pork Ribs version, but B prefers this version… so well, I guess it boils down to personal taste.
24 mini Tofu Puffs
300g minced pork
500g pork bones
200g Bobo fish paste (I prefer those with chilli and coriander bits inside)
Half a wintermelon, cut into bite-sized cubes
8 red dates
2 honeyed dates
1 tsp wolfberries
1 tbsp dried scallops
Chopped spring onions
1 tsp chicken seasoning powder
1 tbsp fish sauce
1) Blend the minced meat and fish paste with the seasonings to get this. Set aside.
2) Meanwhile, blanch the pork bones to clean it and boil it along with the other cleaned ingredients for 3 hours. I used the thermal cooker as I prefer a clear broth.
3) Cut a slit into each Tofu Puff and stuff about a tablespoon of blended paste into each one.
4) Half an hour before serving the soup, boil the puffs in the soup till cooked before scooping them out into the soup bowl. Garnish with chopped spring onions.
Eat with porridge…
Or by itself. Yum!