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Beancurd And Fishball Soup Recipe

Name: Beancurd And Fishball Soup
Ingredients: 500 ml Chicken stock; 2 Tbsp. Fish sauce; 1 Tbsp. Light soy sauce; 1 tsp Preserved vegetable; 1/2 tsp Grnd white pepper; 120 gm Beancurd cut into 16x1/2 inch cubes; 8 x Fish balls; 2 x Spring onions, green part only, cut into 2.5cm slivers

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $2.68 view details

500 ml Chicken stock
2 Tbsp. Fish sauce
1 Tbsp. Light soy sauce
1 tsp Preserved vegetable
1/2 tsp Grnd white pepper
120 gm Beancurd cut into 16x1/2 inch cubes
8 x Fish balls
2 x Spring onions, green part only, cut into 2.5cm slivers

Directions

In a medium saucepan, heat together the chicken stock, fish sauce, preserved vegetable and white pepper.
When simmering, add in the cubes of beancurd and fish balls. Cook for 30 seconds, then add in the pcs of spring onion. Simmer for a few seconds. Ladle into small bowls and serve.

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Amount Per Recipe	%DV
Recipe Size 581g
Calories 68
Calories from Fat 5	7%
Total Fat 0.6g	1%
Saturated Fat 0.17g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 4476mg	187%
Potassium 631mg	18%
Total Carbs 7.32g	2%
Dietary Fiber 3.2g	11%
Sugars 2.26g	2%
Protein 8.47g	14%

Beancurd And Fishball Soup Recipe

Ingredients