Fish Ball Soup

Fish Ball Soup is another simple Chinese soup dish I used to enjoy when I was in Singapore. I just love those fresh springy Chinese fish balls dip in ketchup asin (light soya sauce) with red sliced hot chili. Making the fish ball soup is simple as it is. First of all use a springy fish ball type (not the ones locally sold in Metro Manila they are starchy and will disintegrate if boiled) If you can find Dodo (brand) fish balls in supermarket near you then used that one. For the fish stock you can make your own but you can use also the commercially packed fish stock, I used Campbell’s fish stock for this recipe. For the vegetable I used choy sum any similar vegetables will do, try bok choy, pechay or Chinese cabbage. Salted vegetable is usually available in most Asian stores they come even in small sachet. Here is the recipe.

Ingredients:

10-12 pieces fish balls
1 bunch choy sum, Chinese mustard, cut into 3 segments, separate stalks
1 tbsp, Chinese salted vegetable
1 1/2 cup Campbell’s fish stock*
salt and pepper
light soya sauce with chopped chili dip

*Fish stock can be prepared by boiling 1/2 cup anchovy (dilis) in 3 to 4 cups of water for 20-25 minutes then strain and discard the fish residue.



Cooking procedure:

In a medium size pot pour the fish stock add in 2 cups of water, bring to a boil. Add in the fish balls and allow it to cook till the fish balls float to surface. Add in the choy sum stalk first then after half a minute add the leaves. Let simmer for another half minute. Add in the Chinese salted vegetables, season with salt and pepper to taste. Serve with the light soya sauce with chopped chili dip.


See other related soup recipe:
Lomi Special
Pansit Lomi
Pansit Miki Soup
Pansit Molo
Patula Misua Soup
Meatballs with Patula and Misua Soup
Misua with Canned Salmon Soup
Seafood Lomi
Sotanghon Noodle Soup
Vigan Miki