I managed to grow some Chinese Celery (Apium graveolens or leaf celery) here in Sweden and while it looks like parsley or coriander, it taste more like its celery cousin. My dad loves Chinese Celery too and would add it when he is frying prawns or fish etc, it just lifts up the dish. In the same way, when you add it in the end for this simple soup, it just enhances it without overpowering. I did short cuts for this by using stock cubes, but use it with a real stock if you have a chance to make one your own.
Ingredients (serves 1)
1 block of tofu, cut into cubes
100g minced pork, formed into balls
1 Knorr Ikan billis stock cube
1 bowl of water
3-4 stalks of Chinese Celery, cleaned and sectioned
- Place the tofu in a small pot with the water and let it come to a boil.
- Add the minced pork balls when it's boiling and the fishballs subsequently.
- When the ingredients are all about cooked, add in the stock cube and ensure it dissolves thoroughly.
- Add the last minute, add in the Chinese celery and garnish with some fried shallots. Serve with rice or you can add noodles to make it a noodle soup of your own.