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Asian Fish Ball Soup
A not so heavy traditional Asian soup that's quick to make and is very tasty.
1 large egg, beaten
1/2 tsp sesame oil
10 cups fish stock
1/3 tbsp fish sauce
1/2 head bok-choy
3 sprigs cilantro
1/4 <span class="measurestring" title="slices (1" dia)">slice</span> ginger
1/4 lb shiitake mushroom
1 large spring onion
3/4 cup chopped snow peas
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> sweet red pepper
10 oz fish fillets
1 tbsp soy sauce
1/4 cup matzo meal (wheat flour)
Roughly chop fish fillets (like mackerel) and spring onion and process in a blender with the sesame oil, soy sauce, ginger, matzo meal, egg and cilantro.
Pulse blender to form a well combined mix, not a paste.
Form walnut sized balls of fish mixture and cook in boiling fish stock a few at a time.
With all the fish balls in the stock, add the mushrooms, bok-choy, snow peas, red pepper and fish sauce.
Simmer for 7 minutes and garnish with cilantro and sliced spring onion.
in 1 serving of Asian Fish Ball Soup.
, 34% carbs, 36% protein.
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