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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.
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