Asians love matzoh balls... fact.

The first time I had matzoh ball soup was in high school (talk about missing out!) at Americana Diner (obviously).  I was OBSESSED.  It's one of those soups that I never eat, but when I do I always think....why don't I eat this more often? Or for that matter, why haven't I made this?  So the other day I made my first matzoh ball soup, and per usual I had to tweak and add more to it.  

This soup is basically like the love child of a bowl of ramen and a matzoh ball.  It's so good!!!

matzo mix: (this is basically the recipe from the box, plus some cilantro)

-1 cup matzo meal
-4 eggs
-1/4 cup vegetable oil
-1/4 cup water
-1 tsp salt
-1 tsp garlic power
-pinch of fresh ground pepper
-handful of freshly chopped cilantro

-Medium pot of wate
-Bouillon base (the cubes are good, use about one cube per cup of water)
-Thin slices of ginger
-1 tbsp ketchup
-1 tbsp chili sauce (sriracha is perfect)
-1 cup of chopped daikon radish
-about 2 or 3 stalks of bok choy
-1 cup of shitake mushrooms
-handful of fresh chopped cilantro
-sesame oil

Mix together all ingredients for the matzo balls and refrigerate for about half an hour.  In the meantime, make the broth of the soup.  Bring pot of water to a boil and add the bouillon cubes, ginger, ketchup and chili sauce.  Whisk together to incorporate, reduce heat to lower and let the broth simmer to develop flavor.  If needed add some more water and adjust to taste.  When matzoh mix is ready, form balls with hand (wetting your hands will help), and drop into the broth.  Add mushrooms and daikon, reduce heat to low and let simmer for 20 minutes.  Then add chopped bok choy and let simmer for another 10 minutes until done.  To serve, top the soup with cilantro and a generous dash of sesame oil.


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