Fishball Soup
This is a light, simple, and absolutely delicious dish! We’ve said it before…and we’ll say it again, this really is a super easy meal to make. Also, such a heartwarming dish to enjoy during this rainy season. Very flavourful, this light broth is wonderfully combined with bouncy fish balls, some tofu puffs, beansprouts, and a sprinkle of spring onions. Feel free to add some chilies, chicken, and anything else that you feel like too. Then sit back and savour.
Prep Time
Cook Time
Total Time
Type
Family Faves
Difficulty
Novice
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Ingredients
| 2 Tbsp Cooking Oil | |
| 2 Cloves Garlic Cloves | |
| 1 Onion (Medium) | |
| 100g Mee Hoon (Vermicelli Noodles) | |
| 2 Cups Bean Sprouts | |
| 70g Fried Tofu Puffs | |
| 2 Spring Onions | |
| 100g Fish Balls | |
| 1 Tsp Salt | |
| 1 Tsp White Pepper | |
| 1 Tbsp Chicken Stock | |
| 1 Tsp Soya Sauce | |
| 2 L Water |
Instructions
- Fry Onions and Garlic until fragrant.
- Add 1 liter of water.
- Insert the fish balls until they are cooked (5 mins) then add the fried onions and garlic.
- Then add the chicken stock, white pepper, salt, and soya sauce.
- Boil for 5 mins, remove and set aside.
- Soak the Mee Hoon in boiling water for 2 mins. Then submerge in cold water to cool.
- Then serve in a bowl with, tofu puffs, beansprouts, soup, and top with greens onions.
- Red and green chillies as an option.
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