Ingredients

• 1 , 14 ounce
• 7 ounces ground pork
• 6 tablespoons cornstarch
• 1 large egg
• 2 teaspoons chicken bouillon granules , divided, Optional
• 1.25 teaspoons salt , divided
• 5 cups water
• 1 tablespoon vegetable oil
• 10 drieds shrimp
• 1 cup fresh pea vine shoots , trimmed

Instructions

1. 1 Place tofu in a large bowl. Mash it into paste with a spoon. Stir in pork, cornstarch, egg, 1 teaspoon chicken bouillon granules, and 1 teaspoon salt until mixture is well combined.
2. 2 Bring water and oil to a boil in a large saucepan. Reduce heat to a lively simmer but not a full boil. Using gloved hands, pinch off about 1 tablespoon of tofu mixture, roll it into a ball, and slide it carefully into water so it doesn't fall apart. Repeat with remaining tofu mixture. Let tofu balls simmer until they rise to top without stirring, about 30 minutes.
3. 3 Turn off the heat, and stir in dried shrimp, pea vine shoots, remaining 1 teaspoon of chicken bouillon granules, and remaining 1/4 teaspoon salt. Serve hot.

Nutrition per serving