Button Mushrooms with Fish Balls and Seaweed Soup
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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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