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:
covered percent of daily need
