Fish Ball Soup with Glass Noodles

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This wholesome meal includes delicious fish balls with chewy glass noodles. Although fish balls can be prepared in different ways, the version used in his soup is light and subtle to ensure it gels well with the soup base. Similarly, glass noodles are kept mild without any rich seasoning. You must serve this soup extremely hot to let the hungry tummies relish it to the maximum. If you prefer, you can change the type of noodles but do ensure the fish balls are made in its original form. You can slightly change the consistency of the soup. Add generous amount of chopped spring onion before serving it. So let's make this yummy, light and delicately flavored fish and noodles soup right now.

Fish Ball Soup with Glass Noodles
Fish Ball Soup with Glass Noodles
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Glass noodles soup with fish balls

Do make this piping hot bowl of delicious soup which consists of slippery glass noodles with equally tasty fish balls simmered in the soup base slowly.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 5

Ingredients:
  • 1 packet cellophane (glass noodles)
  • 2 pounds white fish meat (coarsely chopped)
  • 4 cups chicken stock
  • fresh ground white pepper
  • 1 tsp sesame oil
  • 1/4 tsp light soy sauce
  • 1 garlic cloves paste
  • 1/4 tsp lime zest
  • chopped spring onion (for garnish)
  • salt to taste

Instructions:

  1. Add ground pepper and salt in coarsely chopped fish meat and give it a whip in a food processor.
  2. Make fish balls and keep aside.
  3. Take a heavy base soup pan and add chicken stock in it.
  4. Add sesame oil, light soy sauce, garlic clove paste, lime zest and a pinch of salt in it.
  5. Simmer on a low flame for about 5 minutes while stirring gently.
  6. Add fish balls in the simmering soup and close the lid. Cook for at least 10 minutes.
  7. Bring 1 liter of salted water to a boil in a separate pan.
  8. Add glass noodles in it and stir gently for about 8 minutes.
  9. Drain all the water and quickly add all the noodles in the simmering soup.
  10. Garnish with spring onion and serve hot.

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