How to Cook Delicious Mixed Ball Soup in Northern Style

How to Make Mixed Ball Soup

• 1

  Prepare the Ingredients

  Soak the gelatin balls in rice water for about 20 – 30 minutes until they soften, then rinse with clean water and drain, and cut the balls into bite-sized pieces about 2 fingers wide.

  Shrimp, chicken bones, chicken meat, and pork should be washed thoroughly and drained.

  Soak the shiitake mushrooms in rice water for about 10 – 15 minutes until they soften, rinse several times with water, then drain and cut the mushrooms in half.

  Peel the kohlrabi and carrots, peel the onion, and remove the strings from the peas. Separate the broccoli into small pieces. Wash all the ingredients thoroughly.

  Cut the kohlrabi, carrots, and onion into bite-sized pieces or shape them as desired.

  Peel the shallots and roast them until fragrant. Clean the cilantro, cut the stems and roots in half, wash thoroughly and drain, then smash the roots of the cilantro.

  Wash the green onions and celery, and cut them into sections.

  How to Eliminate the Smell of Gelatin Balls:

  • To eliminate the smell of the gelatin balls, after soaking them in rice water, use a bit of white alcohol and smashed ginger to rub the balls for about 5 minutes, then rinse with clean water.
  • You can also use alum mixed with warm water, then let it cool and soak the gelatin balls in the alum water mixture for about 5 – 10 minutes, then remove, drain, and rinse with water 2 – 3 times.

  

  

  

  
• 2

  Boil shrimp and chicken bones

  Put about 300ml of water into a pot, add 1 teaspoon of seasoning, 1 teaspoon of salt, and boil over medium heat. When the water boils, add the shrimp and boil for about 3 – 5 minutes until the shrimp is just cooked.

  Remove the shrimp and immediately put them into a bowl of cold water; when the shrimp cools down, peel it and remove the heads.

  Next, add the chicken bones to the pot, cook for about 1 minute, then turn off the heat, and take the chicken bones out into the cold water bowl just like the shrimp.

  

  

  

  
• 3

  Making the broth

  Add 500ml of water, chicken bones, 1 teaspoon of salt, 1 teaspoon of seasoning, scallions, celery, coriander roots, roasted shallots, 2 tablespoons of dried shrimp, and cook over medium heat for about 30 minutes.

  To achieve a certain clarity in the broth, you must frequently skim off the foam that rises to the top while cooking.

  See more: How to make delicious broth

  

  

  

  
• 4

  Boil the pork and chicken

  After the broth has boiled for 5 minutes, add the chicken and pork to boil together. After about 10 minutes, when the meat is cooked, remove it and place it in a bowl of cold water to cool the meat down.

  

  

  

  
• 5

  Slice pork and shred chicken

  After the meat has cooled, you slice the pork into thin, bite-sized pieces and shred the chicken.

  

  
• 6

  Cook the balls and vegetables

  After the broth has cooked for enough time, you strain the clear broth. Continue to simmer and add the skin balls, carrots, shiitake mushrooms, kohlrabi, and broccoli, cooking together over medium heat.

  When the vegetables are cooked, add the peas and onions, and also add 1 teaspoon of seasoning, 1/2 teaspoon of salt, 1 teaspoon of MSG, and 1 tablespoon of fish sauce, stirring well.

  Cook for about 2 more minutes until the peas are done, taste and adjust the seasoning to suit your family’s preference, then turn off the heat.

  

  
• 7

  Marinate shrimp, boiled chicken, and boiled pork

  For the pork and chicken, marinate with 1 teaspoon of seasoning. Shrimp is marinated with 1/2 teaspoon of ground pepper. Both shrimp and meat will be marinated until the soup is finished.

  
• 8

  Completion

  Pour the soup into a bowl, add marinated chicken, pork, and shrimp on top, a little cilantro for decoration, and a bit of ground pepper for aroma, and it is ready to enjoy.

  

  
• 9

  Final Product

  The mixed ball soup with green, red, and white colors from the vegetables is very attractive. The broth is clear, with a rich sweet taste, the skin is chewy and crispy, and the shrimp and meat are fresh and well-seasoned. This soup is even more delicious when served with noodles or rice.