Fish Ball and Glass Noodle Soup Recipe

Fish Ball and Glass Noodle Soup Recipe

(Malaysian Recipes)

675 ml water

24 ready-made fish balls

200 ml fish or anchovies stock

½ tablespoon light soy sauce

2 tablespoons preserved salted vegetable (tong chye)

1 teaspoon white pepper

75 g glass noodles or mung bean noodles (tang hoon), soaked

  in warm water until soft, about 10 to 15 minutes

2 scallions, trimmed and chopped for garnish

sliced red chilies and light soy sauce, to serve

Method:

Bring water to the boil in a pot.  Add fish balls and simmer gently for 3 minutes, then add stock, soy sauce, preserved salted vegetable and pepper and simmer for 3 minutes more.

Place 2 to 3 tablespoons of glass noodles into each serving bowl and top up with 4 fish balls and soup.  Garnish with scallions and serve with sliced red chilies and light soy sauce on the side.