Fish Ball Soup

• servings: 3 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

20 fish balls (,store bought or homemade ones)

4 g dried seaweed

2 l water

1/4 tsp. white pepper

1 ½ tsp. salt

1 tbsp. sesame oil

1 tbsp. light soy sauce

1 thumb ginger (,smashed and cut into small sections)

1 cup of chopped green onion and coriander

Directions

Get a large soup pot, add water and ginger. Bring to a boil.

Slow down the fire and gently put the fish balls in. Heat until boiling with medium fire and then simmer for 20 minutes over slowest fire so the flavors of the fish balls can influence the water.

Turn up the fire and add dried seaweed in. Boil for another 2 minutes. Turn off fire, add white pepper, light soy sauce, salt and sesame oil.

Serve with chopped green onion and coriander.

Nutrition

• Calories: 108 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Cholesterol: 25 mg
• Sodium: 1298 mg
• Total Carbohydrate: 3 g
• Protein: 11 g