Bean Curd and Meatballs Soup
Prep time
Cook time
Total time
Bean curd with meatballs and daikon soup. A quick soup recipe that takes about 35 minutes to prep and cook.
Recipe type: Quick soup recipe
Cuisine: Chinese
Serves: 2 or 4
  • 100 g dried bean curd skin
  • 30 g dried anchovies (ikan bilis) - rinsed (see note 1)
  • 300 g daikon - peeled and cut into bite-sized chunks
  • ¾ tsp peppercorns - lightly crushed (optional)
  • 4 cups water
  • Salt
  • 250 g minced pork (with some fat)
  • 1 water chestnut - roughly minced
  • 1½ tsp light soy sauce
  • ¼ tsp salt
  • White pepper
  1. Cut bean curd stick into sections of about 2 inch length. Soak them in boiling water until they soften. Then rinse with water and set aside.
  2. Add water, dried anchovies, daikon, peppercorns and reconstituted bean curd stick into a medium-sized pot. Bring to a boil and simmer for 10 minutes.
  3. While the soup is simmering, combine all ingredients for meatballs and roll to form into balls. Add into the soup and simmer for 7 to 8 minutes or until fully cooked. Season with salt to taste. Turn off heat. Remove any excess oil with a fine mesh strainer. Garnish with coriander and serve.
Cooking Notes
1. Use homemade chicken stock if you have it.
2. You could also add fishballs into the soup.
3. To re-heat unfinished soup, remove the meatballs first before re-heating. When it boils, add the meatballs back into the soup and let cook for 1 to 2 minutes. This is to prevent the meatballs from becoming hard.
Recipe by Souper Diaries at