These are a Few of My Favorite Things (Soup with Tofu and Chicken Dumplings)

2 medium cloves garlic peeled
2 tablespoons cilantro stems or 2 cilantro roots chopped
1/4-1/2 teaspoon ground white pepper
1/2 pound ground chicken dark or a mix of dark and light chicken, should not be too lean
2 teaspoons fish sauce such as 3 Crabs brand
4 1/2 cups homemade chicken stock or low-sodium store bought chicken broth
2 teaspoons fish sauce
1 tablespoon thin soy sauce
1 pound silken tofu packed in water drained and cut into 1-inch cubes
2 green onions cut into 1-inch pieces separate the white from the green parts
1/4 cup cilantro leaves for garnish

1.In a mortar or a small chopper, make a fine paste out of the garlic, cilantro stems/roots,
2.Place the ground chicken into a mixing bowl and add prepared paste. Add 2 teaspoons of fish sauce. Mix until homogenous; set aside. You can use 1 teaspoon soy sauce in place of 1 of fish sauce if you desire.
3.In a large saucepan combine broth with soy sauce, 2 teaspoons fish sauce and white parts of green onions. Bring to a boil and then reduce to a gentle boil. Scoop chicken mixture into 1-inch balls and gently drop into simmering stock. Repeat until all the chicken mixture is gone. Cook until dumplings float to the surface about 1-2 minutes.
4. Gently add the tofu cubes to the broth; return to a simmer, then add the remaining green onions and remove from heat immediately. Adjust the seasoning as necessary with more fish sauce or soy sauce.
5. Ladle soup into a serving bowl. Garnish with cilantro leaves. Some freshly-ground white pepper on top is optional, but recommended.
6. Is this blasphemous? I don't know, but it is delicious, add a handful shredded Napa cabbage and carrots to broth, simmer additional 2-3 minutes until vegetables are soft. Top udon or ramen noodles with broth, dumplings and vegetables. Garnish with cilantro and green onions. You can use a firmer tofu instead if serving with noodles. Hmmm...