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Hot and Sour Fish Ball Soup
Hot and sour fish ball soup is made for busy days. In just 30 minutes you'll have a soup to go with your meal – no need to eat out. It's familiar yet a little different, with a refreshing sourness and an enticing kick of heat.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
30 minutes
Servings
2
Level
Easy
Ingredients
Fish balls
250 g
Tomatoes
2 piece
Enoki mushrooms
100 g
Pineapple
100 g
Tamarind sauce
1 tablespoon
Spring onions
1 stalk
Seasoning powder
2 tablespoon
Implementation Steps
01
Wash the spring onions and dill and cut them into lengths; finely chop the white part of the spring onions. Wash the tomatoes and cut them into wedges. Trim the roots off the enoki mushrooms, wash and drain.
Wash all the ingredients when you get them home.
- Cut the spring onions into short lengths.
- Cut each tomato into 4-6 pieces.
Wash all the ingredients when you get them home.
- Cut the spring onions into short lengths.
- Cut each tomato into 4-6 pieces.
02
Heat 2 tablespoons of cooking oil in a pot. When the oil is hot, add the tomatoes and stir-fry for about 1 minute until softened.
03
Then add the fish balls and season with 1 tablespoon of seasoning powder and 2 tablespoons of fish sauce.
Pour 3 bowls of cold water into the pot and cook with the 1 tablespoon of tamarind sauce you prepared earlier.
Pour 3 bowls of cold water into the pot and cook with the 1 tablespoon of tamarind sauce you prepared earlier.
04
Cook for about 10 minutes; once the fish balls are cooked, add the enoki mushrooms and cook for another 2 minutes or so.
Adjust the seasoning to your family's taste.
Now turn off the heat and ladle into bowls. It's delicious with hot rice or rice vermicelli and some fresh greens on the side.
Adjust the seasoning to your family's taste.
Now turn off the heat and ladle into bowls. It's delicious with hot rice or rice vermicelli and some fresh greens on the side.
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