Wednesday, September 17, 2014

Spinach Noodle Soup

1 lb fresh spinach noodles - blanched and drained
2 cooked eggs
4 cooked fish balls
shredded seaweed
slices of fish cakes
sesame oil to taste 
dash of pepper
fried shallots
chicken stock or water

  1. Bring chicken stock to boil.  Add seaweed and cook for 10 minutes.  Add fish balls and fish cakes and cook for a few minutes.
  2. Add spinach noodles and cook till soft.
  3. Ladle into serving bowls and drizzle sesame oil and add a sprinkle of pepper.
  4. Add eggs and fried shallots and serve warm.

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