Directions

• Season the ground pork with salt, pepper, minced onion, and minced garlic. Mix to combine and set aside.

• Wash the scallions and chop the hard, bottom ends of the scallions off and discard them. Chop the rest of the scallion into 1-2 inch pieces.

• Drain the soft tofu and slice it into strips, about ½ inch wide and 2 inches long.

• Wash the tomatoes and chop them into 4-8 wedges each, depending on how large the tomatoes are.

• Heat water or chicken broth in a medium pot until it comes to a boil. Then, add spoonfuls of the ground pork mixture into hot liquid. Simmer the pork meatballs until they are floating, about 5 minutes.

• Once the meatballs are floating (which means they’re cooked), add the tomato wedges and the soft tofu slices. Stir carefully to evenly mix everything up, but be careful not to crush the tofu.

• Once the tofu has softened slightly, but is not mushy (it should take 5-7 minutes), add chopped scallions. Stir carefully again to distribute the scallions. The soup is ready once the scallions have softened slightly (about 30 seconds to one minute).