Bakso soup

Name: bakso soup
Total time: 30 min
Yield: 4
Ingredients: 1.5 liter chicken bouillon; 250 gram chicken breast; 1 bulb garlic; 1 fresh ginger; 100 gram Mihoen; 2 tablespoon wok oil; 200 gram tofu; 300 gram minced beef; 2 tablespoon ketjapmarinademanis; 1 teaspoon sambal oelek; 2 root; 1 piece leeks; 2 tablespoon flour; 1 egg; 100 gram bean sprouts; 2 tablespoon celeriac; 50 gram baked onions

Ingredients

1.5 liter chicken bouillon
250 gram chicken breast
1 bulb garlic
1 fresh ginger
100 gram Mihoen
2 tablespoon wok oil
200 gram tofu
300 gram minced beef
2 tablespoon ketjapmarinademanis

1 teaspoon sambal oelek
2 root
1 piece leeks
2 tablespoon flour
1 egg
100 gram bean sprouts
2 tablespoon celeriac
50 gram baked onions

Directions

Bring the stock to the boil with the chicken breast.
Finely chop 2 cloves of garlic and keep them separate. Puree the rest of the garlic with the ginger and add this puree to the stock. Cook gently for about 10 minutes.
Pour boiling water over the noodles and let it soak for 3-4 minutes. Drain, rinse cold water and keep separate.
Heat the wok oil and stir fry the tofu 1-2 minutes. Keep separate.
Knead the mince with the remaining garlic, sweet soy sauce, sambal, carrot, leek, flour, egg, salt and pepper. Form balls of about 2 cm and cook for 4-5 minutes in the stock. Put the bean sprouts through.
Divide the noodles and tofu over bowls and spoon the stock.
Sprinkle with the celery and onions.