Preparation
15 minutes
Cooking
20 minutes
Difficulty
Medium
To make the vegetarian meal more diverse, let’s get cooking with TasteVN to learn how to make delicious, chewy vegetarian meatball soup that is nutritious and satisfying for the whole family.
Ingredients for Vegetarian Meatball Soup Serves 3
Fresh sweet corn 100 gr Carrot 100 gr Pumpkin 100 gr Cilantro 10 gr Vegetarian sausage 70 gr Fresh tofu skin 70 gr White tofu 70 gr Seaweed 5 gr (for soup) Tapioca starch 2 tablespoons Fried shallots 10 gr Sugar 1 tablespoon Vegetarian seasoning 1.5 teaspoons Pepper 1 teaspoon Fresh coconut water 300 ml Vegetarian fish sauce 1/2 tablespoon Cooking oil 500 ml
How to choose fresh ingredients
How to choose good corn
- Choose corn with bright green husks that are not dried out, the husks cling tightly to the corn, the corn silk is soft and smooth, and the cob is not bruised or wilted.
- A good corn ear is not too large, with an elongated shape. The corn kernels should be plump, shiny, and straight.
How to choose good vegan pork sausage
- You can buy vegan pork sausage at vegetarian food stores, and choosing freshly made sausage will be chewier and tastier.
How to choose good pumpkin
- Choose a pumpkin that has a deep orange-yellow color, feels firm and heavy when held. The pumpkin skin should not be bruised or have scars.
- If you plan to cook it immediately, choose a pumpkin with a concave stem and few seeds.
- If not cooking right away, choose a pumpkin with a stem length of 2 – 2.5 cm to keep it fresh longer since this indicates it is still fresh.
How to choose good carrots
- Good carrots should have a bright color, be straight, of medium size, with smooth skin, and feel firm and heavy in hand. The smaller the core inside, the sweeter the carrot will be.
- Do not buy bruised, deformed, or wilted carrots. Avoid choosing overly large carrots with many cores as they tend to be fibrous and bland.
How to make Vegetarian Meatball Soup
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Prepare the ingredients
Remove the kernels from the sweet corn.
Wash the carrots and pumpkin, then dice them finely.
Wash the cilantro.
Finely chop the vegan pork sausage or you can blend it using a blender.
Boil the tofu for 3-5 minutes from the time the water starts boiling, then remove the tofu and let it drain completely.
Finely chop the dried tofu skin.
Cut the seaweed into small pieces.
Tip:Boiling the tofu makes it chewier.
Finely chopping the ingredients for the meatballs helps the vegetarian meatballs be chewier and tastier.
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Make the meatballs
In a bowl, mix together the ingredients including: mashed tofu, finely chopped fried tofu, minced vegetarian sausage, finely chopped seaweed, sautéed shallots, finely chopped coriander, and 1/2 of the amount of sugar + ground pepper + vegetarian seasoning.
Mix well until the mixture is uniform and smooth, then add 2 teaspoons of tapioca starch to the bowl and continue mixing.
Take a sufficient amount of the meatball mixture into the palm of your hand, press tightly, and roll it into a round ball. You can make the meatballs larger or smaller according to your preference! Continue this process until all the ingredients are used up.
Prepare a pan with a bit of hot oil and then add the vegetarian meatballs to fry. Fry on low heat until the meatballs are slightly golden, then remove and let them drain. Do not fry for too long to avoid making the vegetarian meatballs tough.
If you don’t like too much oil, you can skip this frying step.
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Cook the soup
Add 300ml of fresh coconut water and 400ml of filtered water to the pot and bring to a boil. Add vegetables including corn, pumpkin, and carrots and boil for about 10 minutes, then season with the remaining sugar + seasoning + ground pepper into the pot and stir well.
Wait for the water to boil again, then add the meatballs and cook for an additional 3 minutes, then gradually add the tapioca starch while stirring to prevent clumping. Season the pot with 1/2 tablespoon of vegetarian fish sauce, and stir well. Cook for another 5 minutes to ensure the meatballs are cooked.
Finally, add chopped cilantro to the pot and turn off the heat.
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Final product
The vegetarian meatball soup has a blend of sweet corn, pumpkin, and carrots, with chewy and delicious meatballs that you can enjoy without getting tired of it. You can serve vegetarian meatball soup for breakfast, as an appetizer, or as a light snack between meals.
Scoop the soup into a bowl, sprinkle a little ground pepper, and it’s ready to enjoy!
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Vegetarian meatball soup is light yet still nutritious for your family’s vegetarian meals. Wishing you success!
*Image and recipe reference from the channel Mother Que
