Chinese Fish Ball and Fishcake Soup Recipe

Ingredients

• 1 lb pork or beef bones
• 1/2 pack of Chinese fish balls, unfrozen
• 1/2 pack of Fishcake (if not cut, cut in to cubes), unfrozen
• 1 cup of Taiwanese cabbage (or green cabbage will work too), cut in to 2 inches
• 1 tbsp dried shrimp
• 1 tbsp cooking oil
• 5 cloves of garlic, crushed
• 1/4 cup of michiu or rice cooking wine
• Water
• Salt and white pepper to taste
• (Optional) Pork, thinly sliced
• (Optional) Glass noodles

Instructions

1. 1

   Prepare the bones: Cover bones with cold water...: Prepare the bones: Cover bones with cold water in a pot, bring to a boil, then discard the scummy water. Rinse bones under running water, drain, and set aside.

2. 2

   Start the broth: Add bones back to the...: Start the broth: Add bones back to the pot with enough fresh water to cover. Bring to a boil.

3. 3

   Flavor base: In a skillet, heat 1 tbsp...: Flavor base: In a skillet, heat 1 tbsp cooking oil over medium-high heat. Stir fry dried shrimp and garlic for 2 minutes until fragrant. Add to the soup pot.

4. 4

   Build the soup: Add michiu, cabbage, fish balls,...: Build the soup: Add michiu, cabbage, fish balls, and fish cakes. Bring to a boil, then lower heat and simmer for about 1 hour. The longer it cooks, the more flavorful the broth will be.

5. 5

   Optional protein: If adding sliced pork, bring soup...: Optional protein: If adding sliced pork, bring soup back to a boil, add pork, and cook until fully done.

6. 6

   Optional noodles: Add glass noodles and cook 3–5...: Optional noodles: Add glass noodles and cook 3–5 minutes until softened.

7. 7

   Season & serve: Add salt and white pepper...: Season & serve: Add salt and white pepper to taste. Remove from heat and serve hot.