LIGHT FISH SOUP
Delicious and light, this soup is great to build energy and warm the belly.
Enjoy!
[cooked-sharing]
2 pieces white fish, finely chopped
2 scallions, diced
5 slices fresh ginger, diced
salt, to taste
1 teaspoon mushroom powder
potato starch
1-2 Tablespoons oil
1 tomato, cut into small chunks
1 cup watermelon, cut into small chunks
1/2 Tablespoon rice wine vinegar
5 cups water
1
Mix together the fish, scallions, ginger, salt and mushroom powder first. Then add the potato starch and finally the oil. Set aside for a few minutes.
2
Bring the water to boil in a saucepan.
3
Heat the oil in a wok. Toss in the tomato and watermelon pieces and stir briefly. Add a dash of wine vinegar. Toss into the boiling water.
4
Bring the soup back to a rolling boil. Slowly add the fish mixture, a little at a time, into the soup. Boil for another minute. If you wish to make a thicker soup, stir 2 Tablespoons potato starch in a small amount of water. Stir into the boiling soup. Serve.
CategorySoups
Ingredients
2 pieces white fish, finely chopped
2 scallions, diced
5 slices fresh ginger, diced
salt, to taste
1 teaspoon mushroom powder
potato starch
1-2 Tablespoons oil
1 tomato, cut into small chunks
1 cup watermelon, cut into small chunks
1/2 Tablespoon rice wine vinegar
5 cups water
