Noodle soup with fish balls

You can buy ready-made fish balls in Oriental supermarkets and I like to keep a packet or two in the freezer because they are useful to add flavour and texture to a stir-fry or a soup.

This soup was made with some chicken stock, which I’d made from chicken bones and odds and ends like wing tips and feet which I tend to save in the freezer whenever I bone a whole chicken.

To the hot stock I added the following;

2 large sliced shitake mushroom caps

a handful of beansprouts

three shredded leaves and stems from a Chinese cabbage

a sliced red chilli

some chopped Chinese chives

4 or 5 ready-made fish balls

some wholegrain rice vermicelli noodles

1 teaspoon of light soy sauce

1 teaspoon of tamari soy sauce (splashed over the finished soup)

a decent splash of toasted sesame oil

All I did was heat up everything except the tamari soy sauce in a saucepan until the rice noodles were soft and the fish balls warmed through.

When it was in the bowl, I dressed the soup with the tamari soy and that was that.

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