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CHICKEN BALL VERMICELLI SOY MILK SOUP

Serves 1

Ingredients:

  • Ground Chicken, 45 grams
  • Ginger, 8 grams
  • Spring Onion, 8 grams (chopped)
  • Egg, 1/8
  • Salt, 0.5 grams
  • Vermicelli, 20 grams
  • Japanese Komatsuna Vegetables, Baby Chye Sim, Xiao Bai Chye or Shanghai Green, 30 grams
  • Soy Milk, 125ml
  • Water, 125ml
  • Scallop Brine (from canned scallops) or Chicken Soup Stock, 5 grams
  • Sake, 1 tablespoon
  • Soy Sauce, ½ teaspoon
  • Wolfberries, 5
  • Sesame, amount as desired

Instructions:

  1. Mince ground chicken with ginger, chopped spring onion, egg and salt, knead well and make into 3 small meatballs.
  2. Cut vegetables into 3cm pieces, if the stem is thick, cut it to about 5mm wide.
  3. Put vegetables, vermicelli, chicken balls in a Thermos® Food Jar, add hot boiling water, and let it sit aside for about 3 minutes, without covering the lid.
  4. In the meantime, add soy milk, water, scallop water (or chicken soup stock), sake, and soy sauce to a small pot, heat and bring to boil.
  5. Drain hot water from food jar in Step 3, then transfer the soy milk mixture made in Step 4 into the Food Jar. Add wolfberries, close lid and keep warm for at least 1 hour and 30 minutes before serving.

Notes:

  • This recipe is based on using a 0.38L Thermos® Food Jar JBI-380. You may adjust the ingredients quantity based on the capacity of the Thermos® Food Jar. Adjust the soy milk and water proportions based on 1:1.
  • When serving, add sesame or sesame oil to enhance the flavor.

Tips:

  • Please consume the soup within 6 hours after keeping warm. 

Photo and recipe courtesy of Thermos Japan