Lion head soup

Lion head soup

Tags

Chinese
Weekend

Cook

Ingredients

  • 2 tbsp ground flax seed
  • ½ tsp sugar
  • 2 tsp shaoxing wine
  • ½ tsp white pepper
  • 2 tsp soy sauce
  • 4 tbsp water
  • 1 block tofu, crumbled
  • 6 shiitake mushrooms, diced
  • ½ carrot, finely chopped
  • 1 thumb ginger, minced
  • 4 cloves garlic, minced
  • ¼ cup water chestnuts, diced
  • 4 spring onion
  • 3 tbsp cornstarch
  • 2 tsp five spice
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 100g vermicelli noodles
  • 4 cups vegetable stock
  • 6 napa cabbage leaves
  • 2 heads bok choy, halved and cored
  • ½ carrot, sliced
  • 1 thumb ginger cut into coins

Steps

  1. Prepare your vegan eggs by combining the ground flax seed with water.
  2. In a large bowl combine ingredients from flax seed eggs to spring onion whites.
  3. Shape the mixture into meatballs and brush lightly with sesame oil.
  4. Cook meatballs in the air fryer until golden and crispy.
  5. Soak vermicelli noodles in warm water until softened, about 5 minutes. Drain and set aside.
  6. Meanwhile in a pot on low heat, simmer the vegetable stock and boil the vegetables.
  7. Add soy sauce and sesame oil to add a light flavour to your broth.
  8. Add vermicelli noodles and mix. Float the meatballs to the top of the soup.