Monday, January 4, 2010

Fish ball noodle soup


A family favourite:
  • Start with a good chicken stock, add some garlic, ginger, soy sauce, oyster sauce, sugar and a little chilli, simmer so the flavours infuse
  • Add some vegetables, julienne carrot, shredded Chinese cabbage, soaked and sliced shitake mushrooms - simmer for a little longer
  • Add fish balls or sliced fish cake from the Asian grocery, we use both and sliced fried beancurd puffs, just to warm
  • Pour boiling water over hokkein & vermicelli noodles - strain
  • Put the warmed noodles, bean shoots and shredded spring onion in large noodle bowls pour soup over top
  • Enjoy ....or experiment to make it your own!

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