Try this Basic Fishball Soup recipe, or contribute your own.
Suggest a better description1. Prepare fishballs according to recipe "BASIC FISHBALLS". Mince scallion. 2. Bring stock to a boil. Add salt. Lower fishballs in one at a time so they wont splash. Simmer, uncovered, 3 minutes. Add minced scallion. Simmer 1 minute more. NOTE: Shrimpball soup is prepared the same way. VARIATIONS: Before step 2, add to cold stock 4 dried black mushrooms (soaked), 1 or 2 Cakes bean curd and 1/2 cup bamboo shoots, all slivered; bring to a boil and simmer 1 minute before adding salt and fishballs. In step 2, add to boiling stock 1 Cup Chinese cabbage stems and 1/2 cup celery, both slivered. Simmer, uncovered, 5 minutes before adding salt and fishballs. Add, with fishballs, 1/4 pound peastarch noodles (soaked). Add, with scallion, 1/2 cup spinach or water cress, chopped. From
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Serving Size: 1 Serving (2120g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 111 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 8461.3mg | 292 % | |
Potassium 29.2mg | 1 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 27.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
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