Ingredients with Measurements:
- 1 pound of white fish fillets, cut into chunks
- 1/2 cup of cornstarch
- 1/4 cup of water chestnuts, finely chopped
- 1/4 cup of green onions, finely chopped
- 1/4 cup of cilantro, finely chopped
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of salt
- 8 cups of chicken broth
- 1 cup of sliced mushrooms
- 1 cup of baby bok choy, chopped
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sugar
- 1 teaspoon of chili paste
- 1/4 cup of green onions, thinly sliced
Special equipment needed:
- Food processor
- Large pot
Step-by-step instructions:
1. In a food processor, combine the white fish fillets, cornstarch, water chestnuts, green onions, cilantro, soy sauce, sesame oil, and salt. Pulse until the mixture is smooth and well combined.
2. Using your hands, form the mixture into small balls, about the size of a golf ball.
3. In a large pot, bring the chicken broth to a boil. Add the fish balls and mushrooms, and simmer for 10 minutes.
4. Add the baby bok choy and simmer for an additional 5 minutes.
5. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and chili paste. Pour the mixture into the pot and stir well.
6. Serve the soup hot, garnished with thinly sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Simmering temperature: 180°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 6g
Carbohydrates: 22g
Protein: 28g
Sodium: 1500mg
Substitutions for ingredients:
- Instead of white fish fillets, you can use any other type of fish.
- Instead of chicken broth, you can use vegetable broth or fish stock.
- Instead of baby bok choy, you can use spinach or kale.
Variations:
- Add some cooked rice noodles to the soup for a heartier meal.
- Use shrimp instead of fish to make shrimp ball soup.
- Add some sliced carrots and celery to the soup for extra vegetables.
Tips and tricks:
- To make the fish balls easier to form, wet your hands with water before shaping them.
- Make sure to simmer the soup gently to prevent the fish balls from falling apart.
- Taste the soup before serving and adjust the seasoning as needed.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with thinly sliced green onions.
Garnishes:
Thinly sliced green onions
Pairings:
Serve the soup with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the fish balls fall apart while cooking, try adding more cornstarch to the mixture.
- If the soup is too salty, add more water or chicken broth to dilute the saltiness.
Food safety advice:
Make sure to cook the fish balls thoroughly to prevent any foodborne illnesses.
Food history:
Fish ball soup is a popular dish in many Asian countries, including China, Japan, and Thailand.
Flavor profiles:
This soup is savory, slightly sweet, and has a hint of spiciness from the chili paste.
Serving suggestions:
Serve the soup hot as a comforting meal on a cold day.
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Region: Chinese