Ingredients
1 block of tofu (about 400 g), 25 g (about 1 oz) rehydrated wood ear mushrooms, 25 g (about 1 oz) rehydrated daylily buds, 25 g (about 1 oz) rehydrated shiitake mushrooms, 100 g (about 3.5 oz) rehydrated mung bean vermicelli, 100 g (about 3.5 oz) napa cabbage.
Seasonings
15 g scallions (chopped), a pinch of white pepper, 1 tablespoon cornstarch, 3 tablespoons all-purpose flour, 1 teaspoon salt, 1 teaspoon MSG (or to taste), 4 cups clear broth, 1000 g (about 4 cups) vegetable oil for deep-frying (actual consumption about 100 g).
Steps
1. Mash the tofu into a paste, then mix in cornstarch, flour, ground white pepper, chopped scallions, MSG, and salt to form a thick batter. Roll the mixture into balls and deep-fry in oil heated to about 70% hot (350°F/175°C) until golden brown, then remove and drain.
2. Bring the soup to a boil, add all the ingredients and meatballs, season with salt, bring to a boil again, then drizzle with a little sesame oil and serve.