How to make: Fish balls and noodle soup

How to make: Fish balls and noodle soup requires about 15 minutes from start to finish. This recipe serves 2 and costs $16.71 per serving. This main course has 1011 calories, 177g of protein, and 15g of fat per serving. A mixture of scallions, shiitake mushrooms, carrot, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Autumn. 19 people found this recipe to be tasty and satisfying. It is brought to you by feastasia.casaveneracion.com. It is a good option if you're following a dairy free and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is super. Fish Ball Noodle Soup, How to Make the Best Chicken Noodle Soup, and MYOTO - Make Your Own Take Out: Thai Chicken Noodle Soup are very similar to this recipe.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

blanched Chinese cabbage (bok choy, pak choi, wombok or whatever variety you prefer)

1/4 c. of diced carrot

sliced and blanched carrot

300 g. of fish fillet

cooked egg noodles for two to three persons

1 egg white, beaten

simmering fish broth, about 6 c. (see how to make fish stock)

a small piece of ginger, about half an inch

1/2 tsp. of pepper

1 tsp. of salt

1/4 c. of chopped scallions

4 to 6 shiitake mushrooms, stems discarded and caps sliced, then blanched

1 tbsp. of tapioca starch dispersed in 1 tbsp. of water

Equipment:

food processor

funnel

bowl

Cooking instruction summary:

InstructionsStart heating the broth.Cut the fish into small pieces. Do the same with the scallions and carrot. Thinly slice the ginger.Put the fish, salt, pepper, ginger, scallions and carrot into the food processor. Process at the highest setting for about 30 seconds. Pour in the egg white and starch solution through the funnel with the motor running. Continue processing for another minute. The mixture should be a thick paste, not pourable.When the broth is boiling, drop in the fish paste by teaspoonful. Cook in batches so that the broth remains boiling. Cook the fish balls for about 30 to 45 seconds, depending on how large they are. Stir the broth gently to roll the fish balls while cooking. Again depending on how large your fish balls are, the amount of ingredients given above should yield anywhere from 12 to 15 fish balls.Scoop out the fish balls. Strain the broth.To make the fish balls noodle soup, place the cooked egg noodles in bowls. Add a few pieces of the fish balls, the blanched Chinese cabbage, carrot and mushrooms, then pour in hot broth.

 

Step by step:


1. Start heating the broth.

2. Cut the fish into small pieces. Do the same with the scallions and carrot. Thinly slice the ginger.

3. Put the fish, salt, pepper, ginger, scallions and carrot into the food processor. Process at the highest setting for about 30 seconds.

4. Pour in the egg white and starch solution through the funnel with the motor running. Continue processing for another minute. The mixture should be a thick paste, not pourable.When the broth is boiling, drop in the fish paste by teaspoonful. Cook in batches so that the broth remains boiling. Cook the fish balls for about 30 to 45 seconds, depending on how large they are. Stir the broth gently to roll the fish balls while cooking. Again depending on how large your fish balls are, the amount of ingredients given above should yield anywhere from 12 to 15 fish balls.Scoop out the fish balls. Strain the broth.To make the fish balls noodle soup, place the cooked egg noodles in bowls.

5. Add a few pieces of the fish balls, the blanched Chinese cabbage, carrot and mushrooms, then pour in hot broth.


Nutrition Information:

Quickview
1010k Calories
177g Protein
15g Total Fat
40g Carbs
89% Health Score
Limit These
Calories
1010k
51%

Fat
15g
24%

  Saturated Fat
4g
30%

Carbohydrates
40g
13%

  Sugar
7g
8%

Cholesterol
444mg
148%

Sodium
1714mg
75%

Get Enough Of These
Protein
177g
355%

Selenium
371µg
531%

Vitamin A
13638IU
273%

Vitamin B12
12µg
211%

Vitamin B3
33mg
166%

Phosphorus
1662mg
166%

Vitamin D
23µg
157%

Vitamin K
100µg
96%

Potassium
3336mg
95%

Vitamin B6
1mg
93%

Magnesium
287mg
72%

Folate
244µg
61%

Vitamin B5
4mg
47%

Manganese
0.94mg
47%

Vitamin B2
0.77mg
46%

Vitamin C
34mg
42%

Copper
0.78mg
39%

Vitamin B1
0.54mg
36%

Iron
6mg
34%

Vitamin E
4mg
31%

Zinc
4mg
28%

Fiber
6g
25%

Calcium
173mg
17%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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