Soup: Asian Fish Ball Soup

A not so heavy traditional Asian soup that's quick to make and is very tasty.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Ingredients

1 large egg, beaten
1/2 tsp sesame oil
10 cups fish stock
1/3 tbsp fish sauce
1/2 head bok-choy
3 sprigs cilantro
1/4 slice ginger
1/4 lb shiitake mushroom
1 large spring onion
3/4 cup chopped snow peas
1 medium sweet red pepper
10 oz fish fillets
1 tbsp soy sauce
1/4 cup matzo meal (wheat flour)

Instructions

1. Roughly chop fish fillets (like mackerel) and spring onion and process in a blender with the sesame oil, soy sauce, ginger, matzo meal, egg and cilantro.

2. Pulse blender to form a well combined mix, not a paste.

3. Form walnut sized balls of fish mixture and cook in boiling fish stock a few at a time.

4. With all the fish balls in the stock, add the mushrooms, bok-choy, snow peas, red pepper and fish sauce.

5. Simmer for 7 minutes and garnish with cilantro and sliced spring onion.

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