Fish Ball Soup

Serves: 2 persons

Ingredients:
6 Fish balls
2 slabs of fish cakes (sliced)
6 pcs tau pok
Fish paste wrapped wantons (found in chinese supermarkets; readily made)
1/2 tomato (chopped)
3 cloves garlic (chopped)
ginger (few slivers)
1 egg
6-7 canned button mushrooms
1 litre water (or fish stock)
Ikan bilis stock cube (omit if using fish stock)
1/2 tsp salt
A dash of pepper
1tsp cooking oil

Garnishing:
Coriander leaves
Spring onions

Method:

In a stock pot, heat oil and fry garlic and ginger. Do not brown.

Add water/stock, followed by stock cube. Leave to boil on high

Add fish balls, fish cakes, tau pok and wantons. Simmer for 5 mins on medium.

Lower heat, beat an egg and pour into soup and stir with a fork. (Using egg also helps thicken the soup and gives a stringy effect)

Add tomatoes, mushrooms and seasoning. Garnish. Serve while hot.

An added advantage vegetables could also be used for this soup such as chinese cabbage, carrots, snow peas. Turn off heat before adding vegetables that wilt easily.