Black Fungus Soup with Tofu and Meatballs

Ingredients:

250g Fresh Soft Tofu
50g Black Fungus
20g Mustard Green
100g Minced Pork
30g Sweet Raddish
1 tbsp Salted Raddish
2cm Ginger

Marinade (for the meatballs)
1 tbsp Pepper
2 tbsp Sesame Oil
2 tbsp Corn Flour

Method:
1. Soak the black fungus for 30 minutes beforehand and marinade the mince pork for about the same amount of time as well.

2. Roughly cut the fungus into big pieces. Slice the mustard green into cubes and mix with the black fungus in a pot filled with 3 quarters of water.

3. Fine chop a few slices of ginger and add to the pot. Bring the pot of water to boil and turn to low fire, leave to braise.

4. Fine chop the remaining ginger, sweet and salted raddish and add to the mince pork. Use spoon or hand to form meatballs according to own preference and add into the pot of soup.
(The soup is still being braised all the time)

5. Cover the pot and leave to braise another 10-15 minutes. Done, serve hot.