Fish Ball Soup
Fresh fish balls not only maintain the nutrition of the fish itself but also have the toughness and refreshment that fish do not have.
Servings: 3
Calories: 108kcal
Ingredients
- 200g fish balls
- 300g tofu
- 200g kelp or Dries seaweed
- 1/2 teaspoon salt
- 1 green onion chopped
- 1/2 teaspoon chicken essence
- 1 teaspoon sesame oil
- 1/2 teaspoon pepper
Instructions
- Cut the tofu into cubes.
- Heat a wok with oil, and stir-fry tofu until it becomes golden. Transfer it on a plate and set aside.
- Pour clear water in the wok and cook it until boiling. Add fish balls, kelp and tofu in the wok and continue to cook it for 10 minutes.
- Season the soup with salt, chicken essence, pepper and sesame oil. Garnish with green onion. Transfer it in a bowl and serve.