CHINESE FISH BALL SOUP RECIPES
CHINESE HOMEMADE WATERCRESS AND FISH BALL SOUP RECIPE ...
My mom made this soup while I was growing up, plus I tweaked it here and there from other people who make soup. Wonderful flavor. You'll like this simple soup recipe.
Provided by hm2006
Categories Soups, Stews and Chili Recipes Soup Recipes
Total Time 3 hours 35 minutes
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place pork chops in a stockpot and pour in enough water to cover. Bring water to a boil. Remove from heat and rinse any residue on pork chops with cold water.
- Return pork chops to stockpot and pour in enough cold water to take up twice the space as the pork chops. Bring water to a boil; reduce heat to low, cover, and simmer for 3 hours.
- Place dates in a bowl and pour in enough water to cover; soak for 5 minutes. Drain.
- Stir dates and ginger into the stockpot; add watercress and fish balls and simmer for 10 minutes. Skim off any scum from the top of the soup; season with salt.
Nutrition Facts : Calories 545.2 calories, CarbohydrateContent 39 g, CholesterolContent 142.3 mg, FatContent 22 g, FiberContent 4.4 g, ProteinContent 49.6 g, SaturatedFatContent 6 g, SodiumContent 485.2 mg, SugarContent 18.3 g
GRANDMUM'S FISH BALL SOUP RECIPE | ALLRECIPES
A Chinese dish but loved by us Indians. Living in Malaysia has given us not only a rich culture and tradition but we are also gifted with the bountiful array of various foods of different cultures. Serve with steaming hot rice and garnish with sliced spring onions.
Provided by Sonia Muniamma
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large pot or wok over medium heat. Add onions, garlic, and ginger; cook and stir until translucent, about 5 minutes. Stir in pickled cabbage. Add chicken; cook and stir until juices run clear, about 5 minutes. Add shrimp; cook and stir until starting to turn pink, about 2 minutes. Add fish balls and lotus root. Season with white pepper.
- Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer until fish balls float and lotus root is slightly tender, about 10 minutes. Stir in choy sum and bok choy stalks. Continue simmering until slightly softened, about 5 minutes.
- Stir choy sum and bok choy leaves, chile peppers, salt into the pot. Simmer until leaves are wilted and flavors combine, about 5 minutes.
Nutrition Facts : Calories 784.2 calories, CarbohydrateContent 50.5 g, CholesterolContent 275.7 mg, FatContent 37.5 g, FiberContent 5.9 g, ProteinContent 62.5 g, SaturatedFatContent 8.2 g, SodiumContent 1729 mg, SugarContent 3.2 g
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