LIGHT FISH SOUP
Delicious and light, this soup is great to build energy and warm the belly.
Enjoy!
[cooked-sharing]
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.
Bring the water to boil in a saucepan.
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.
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.
Ingredients
Directions
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.
Bring the water to boil in a saucepan.
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.
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.
