Button Mushrooms with Fish Balls and Seaweed Soup

Button Mushrooms with Fish Balls and Seaweed Soup
Preparation Time 10 mins Servings 4 persons
 

Ingredients

  • 1 small tin Button mushrooms (Cut into halves)
  • 10 pcs Fish balls
  • 1 pc Seaweed
  • 1 box Tofu (Cubes)
  • 2 tsp Fried garlic oil
  • ¼ tsp White ground pepper powder
  • Stock Ingredients

  • 2 cubes MAGGI Ikan Bilis Stock Cube (Healthier Choice, Less Salt)
  • 1 Litre Water
  • Garnishing

  • 1 stalk Spring Onion (Cut into sections)
  • Method

    1. Bring 1 litre water to boil, when boiling, add in MAGGI Ikan Bilis Stock Cube (Healthier Choice, Less Salt); stir till stock cube dissolved.
    2. Add fish balls; boil till fish balls float on the surface. Add in button mushrooms, seaweed and tofu, boil for 3 minutes.
    3. Pour into serving bowl, garnish with spring onion. Add in fried garlic oil and white ground pepper powder before serving.