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Fish ball soup
Ingredients
Number of serving: 2
Preparation
- In a stock pot, heat oil and fry garlic and ginger. Do not brown. Add water/stock, followed by stock cube. Leave to boil on high.
- Add fish balls, fish cakes, tau pok and wantons. Simmer for 5 mins on medium. Lower heat, beat an egg and pour into soup and stir with a fork.
- Add tomatoes, mushrooms and seasoning. Garnish. Serve while hot.
- An added advantage vegetables could also be used for this soup such as chinese cabbage, carrots, snow peas.
- Turn off heat before adding vegetables that wilt easily.
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