Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 9.19 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1.50L light fish stock
- 1 fresh root ginger, peeled, 1.5cm piece
- 2 cloves garlic, peeled
- 1 red chilli, halved
- 4tablespoons Shaoxing wine
- 300grams skinless cod fillet, cubed
- 1 egg white
- 4tablespoons rice flour
- 1tablespoons soy sauce
- 2 pak choi, sliced
- 150grams dried medium egg noodles
- 150grams canned bamboo shoots, drained
- 2 spring onions, sliced
Nutrition per serving
1790kJ / 428Cal
1790 Kilojoules or 428 Calories
21% of daily energy intake*
Protein
34.0grams
Fat
5.6grams
Carbs
51.2grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat the stock in a large saucepan. Add the ginger, garlic, 1 chilli half and the Shaoxing wine or sherry and simmer while you make the fishballs.
Step 2 of 5
Place the fish, egg white, rice flour and soy sauce in a food processor and whizz until really smooth. Lightly wet your hands, then shape into walnut-sized balls.
Step 3 of 5
Remove the ginger, garlic and chilli from the stock. Add the fishballs and cook for 3 minutes.
Step 4 of 5
Add the pak choi to the stock and simmer for 5 minutes. Meanwhile, cook the noodles according to the pack instructions. Drain, then stir into the soup along with the bamboo shoots and heat through.
Step 5 of 5
Ladle into serving bowls and top with the remaining chilli, finely chopped, and the spring onions.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.