Fish ball soup

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.