Laver and Fishball Soup
紫菜鱼蛋汤
Introduce one quick home dish I make quite often, 20 minutes maximum, no preparation needed. Fishball or fishcake are very common food that Cantonese have all year round. They can be seen in all noodle bistros, farmer’s markets and supermarkets. I have these bigger size ones produced locally, from a farmer’s market nearby.
Serve 2-3
Ingredients
Fishballs, as many as you like;
Laver, half sheet;
Dry mini shrimp, 2tbsp;
Goji berry, 1tbsp;
Ginger, 10g, sliced or give it a smash;
Green bean noodle, a handful, optional;
Green onion, optional.
How to do –
1. Soak the green bean noodle in water. Well I like it so I would like to put a little in the soup but there is really no necessary;
2. In a soup pot, put in all ingredients, together with 5 cups of water;
3. Lid on, bring to boil and simmer for 15 minutes in medium low heat, and done!
4. Fishball, laver and dry shirmp all have natural saltiness, so there’s no need to season.
