Tofu Ball Soup (Sup Baso Tahu)

My mom used to make it for me when I was a little kid. Now is my turn to make it for my little family.

Ingredients:

For making tofu ball:
- 4 block of tofu (soft or medium one, I like medium better)
- 100 gr ground pork/chicken meat
- 100 gr shrimp, peel off the skin and tails
- 4 cloves of garlic
- salt
- sugar
- 1 tsp ground white pepper
- 2 eggs
- oil for frying

For making soup:
- 200 gr chicken bones
- 1 can of mixed vegetable
- 100 gr dried white fungus, boil in water, cut into small pieces
- 50 gr clear vermicelli noodle
- 2 green onion, chop thinly
- 6 cloves of garlic, chop thinly
- 1 chicken broth block
- salt
- sugar
- 2 tsp of ground white pepper
- water

In a blender, ground garlic, shrimp and tofu until smooth. Put it in a bowl and add the ground pork/chicken, pepper, salt and sugar. Mix it well. Add the eggs and mix it well. Make small balls from this mixture using two spoons and deep fry it until brownish (try to flip over only once). Put it aside.
Boil the chicken bones in water. After getting the broth, discard the bones. Add the chicken broth block, garlic, salt, sugar and pepper, stir it and taste it. Put in the vermicelli, cook for 2 minutes. Add the mixed vegetable and lower the heat. At last add the fungus and chopped green onion.

Note: Serve while it is hot in a bowl. Sprinkle some fried onion if you like.