Serves: 4
Total Calories: 304
1. Prepare fish balls (from the Edit Tap, click to open recipe and follow instructions). Mince scallion.
2. Bring stock to a boil. Add salt. Lower fishballs in one at a time so they won't splash. Simmer, uncovered, 3 minutes. Add minced scallion. Simmer 1 minute more.
NOTE: Shrimpball soup is prepared the same way.
VARIATIONS:
* Before step 2, add to cold stock 4 dried black mushrooms (soaked), 1 or 2 cakes bean curd and 1/2 cup bamboo shoots, all slivered bring to a boil and simmer 1 minute before adding salt and fishballs.
* In step 2, add to boiling stock 1 cup Chinese cabbage stems and 1/2 cup celery, both slivered. Simmer, uncovered, 5 minutes before adding salt and fishballs.
* Add, with fishballs, 1/4 pound pea starch noodles (soaked).
* Add, with scallion, 1/2 cup spinach or water cress, chopped.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Fishball Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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