Fish Ball Soup
Fish balls, shredded bamboo shoots, and shredded carrots are simmered in broth, then thickened and seasoned to make this savory soup.
Ingredients
fish balls
8
bamboo shoots (sliced into strips, blanched until cooked)
100 g
shredded carrot (blanched until cooked)
50 g
stock
1200 ml
cornstarch (seasoning A, mixed with water to make cornstarch slurry)
2 tbsp
water (for seasoning A, mixed with cornstarch to make cornstarch slurry)
3 tbsp
salt (seasoning B)
1/4 tsp
MSG (seasoning B)
1/4 tsp
sugar (seasoning B)
1/4 tsp
garlic chips (seasoning C)
10 g
bonito flakes (seasoning C)
10 g
black vinegar (seasoning D)
to taste
sesame oil (seasoning D)
to taste
cilantro (seasoning D)
to taste
Instructions
1
Step 1
Slice the bamboo shoots into strips, shred the carrot, then blanch both together until cooked; mix seasoning A to make cornstarch slurry and set aside.
2
Step 2
Take a soup pot, pour in an appropriate amount of stock, add the bamboo shoot strips, shredded carrot, fish balls and seasoning B, then bring to a boil while seasoning.
3
Step 3
Once the soup is boiling, add the garlic chips and bonito flakes, then stir to combine.
4
Step 4
When the soup comes to a gentle boil again, turn the heat to low, and gradually pour in the cornstarch slurry while stirring with a ladle to thicken the soup to a glossy consistency.
5
Step 5
When serving, add cilantro to taste, drizzle with sesame oil and vinegar to enhance the flavor, and it is ready to serve.
