Basic fishball soup

4 Servings

Ingredients

Quantity Ingredient
18 Fishballs
1 Scallion
6 cups Stock
1 teaspoon Salt

Directions

1. Prepare fishballs according to recipe "BASIC FISHBALLS". 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 ½ 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 ½ cup celery, both slivered. Simmer, uncovered, 5 minutes before adding salt and fishballs.

Add, with fishballs, ¼ pound peastarch noodles (soaked).

Add, with scallion, ½ cup spinach or water cress, chopped.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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