Recipe Tofu Ball Soup

Necessary materials:
5 pieces of tofu, weight approximately 250 grams, crush with a fork until smooth
2 tablespoons of sago flour
1 egg
1/2 teaspoon of baking powder
Softened seasoning:
2 cloves of garlic
1/4 teaspoon pepper granules
1 teaspoon salt
1/2 teaspoon powdered broth
Soup ingredient:
2 carrot sticks, cut into pieces
1 handful of young capri
1 spring onion
Seasoned Soup:
3 grains of garlic
1/2 teaspoon of pepper pepper
1/2 nutmeg
2 teaspoons of salt
1 teaspoon of powdered broth
How to make:
Enter the finer tofu, sago flour, baking powder, eggs and spices, and stir until evenly distributed.
Prepare the oil in a frying pan, heat and mold the dough tofu with 2 tablespoons into a sphere the size of a meatball. Fry in hot oil until browned, remove and drain.
Saute the finer spices to soup with 1 tablespoon of oil until fragrant, remove and set aside.
Prepare a vegetable pot, put 1 1/2 liters of water in a pan and boil it to a boil, pour a seasoning stir into it.
Add the carrots and cook until the carrots are almost cooked. Enter the peas, stir until tender. Taste the soup. Enter the leeks and lift.
When it will be served, put the balls tofu into the soup. Do not put the orb balls tofu if the soup will not be eaten because it will make the balls know to be mushy and less tasty.