Tofu Ball with Clear Soup Recipe


Tofu Ball with Clear Soup

Great way to eat seaweed and veggies. You can actually eat tofu balls by frying as well. 

It is vegan and gluten free – recipe for everybody!




Tofu balls – makes 12 balls  

  • 320g (11oz) firm tofu  
  • tbsp (60g/2oz) potato starch  
  • tbsp any seaweed (ex: wakamearamehijiki), reconstituted and chopped   
  • 2 tsp chopped ginger  
  • tsp sea salt  
  • ½ cup any vegetable (ex: green beans, green leafy veg, snow peas carrot) chopped finely   
  • tbsp neutral oil for frying   

Clear soup  

  • 4 dried shiitake mushroom, washed and soak in 4 cups (1 Lt/33fl oz) water  
  • 2 tsp kombu instant dashi powder  
  • ½ tsp sea salt  
  • 1 tsp soy sauce or tamari  
  • 2 tsp sake   
  • 1 cup green leafy vegetable (or handful green beans or snow peas)   


For garnish  

Some lemon zest, shredded  

1/2 carrot, make into flower shape with vegetable cutter   



  1. To prepare the soup,   
  2. When shiitake get soft, remove the stalks. Place the water and shiitake mushroom, sea salt, sake and instant dashi powder in a pot and heat over high heat and bring to the boil. Turn down the heat to low and simmer for 5 minutes.  Turn off the heat and add the soy sauce.  
  3. To prepare the balls,   
  4. place tofu in a bowl and crush it with hand. Add the potato starch and mix with hand until smooth. Add salt, ginger, seaweed and vegetable and mix further then make into 12 balls.   
  5. Heat a frying pan over medium high heat. Add oil, then place balls.   
  6. Cook until golden brown all the surface by rolling the balls.  
  7. To serve, heat the soup and add carrot and green vegetable to blench.   
  8. In a serving bawls, place tofu balls, blenched vegetable then pour the soup. Top with shredded lemon.   
  9. Serve immediately.   
This recipe is from my cookbook ” Japanese superfoods“.
If you want to cook more Japanese superfoods – real key for Japanese health, grab my latest edition Now!
Japanese superfoods cooking _vegan_cookbook



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