Fernhead Vegetable and Fish Ball Soup
A light, comforting soup featuring tender fish balls and delicate fernhead greens in a simple ginger-infused broth. The ingredients come together quickly for a warming bowl of goodness.
Story
This simple soup showcases the delicate textures of fish balls and fernhead vegetables in a clean, aromatic broth. Perfect for a quick weeknight meal or a light starter.
Ingredients
Fish balls
200g
Fernhead vegetables (long stem greens)
150g
Fresh ginger
3 slices
Salt
to taste
Water
4 cups
Instructions
1
Prepare the ingredients
Rinse the fish balls under cold water. Wash the fernhead vegetables thoroughly and trim any tough ends. Slice the ginger thinly.
2
Start the broth
Bring water to a rolling boil in a pot. Add the ginger slices and let them infuse the water for about 30 seconds.
3
Cook the soup
Add the fish balls first and let them cook for 1-2 minutes. Then add the fernhead vegetables and simmer for another minute until everything is cooked through.
4
Season and serve
Season with salt to taste. Remove from heat immediately and serve hot in deep bowls.
