Q: Can I use other types of noodles instead of rice noodles in this recipe?
A: Yes, you can substitute with other types of noodles, but the cooking time may vary.
Q: How do I know when the shrimp and fish balls are cooked properly?
A: The shrimp will turn pink and opaque, and the fish balls will float to the surface when they’re cooked.
Q: Can I add other vegetables to this soup?
A: Absolutely! Feel free to include your favorite vegetables for added nutrition and flavor.
Shrimp Fish Ball Chicken Soup Rice Noodles
Notes
Ingredients:
- Rice Noodles: a small handful
- Fresh Shrimp: 2-3 pieces
- Handmade Fish Balls (or other types of balls): 3 pieces
- Napa Cabbage Leaves: 3 pieces
- Enoki Mushrooms: 1 small bunch
- Cooked Egg: 1
- Carrot Flowers: 2 pieces
- Green Onion: a suitable amount, chopped
- Sugar: a pinch
- Salt: 1 gram
- Chicken Broth: 1 spoon
- Ginger Slices: 3 pieces
- Prepare all the ingredients.
- Wash and shred the vegetables. Clean and tear apart the enoki mushrooms. Cut the carrot into flower shapes.
- Clean the shrimp, removing the intestinal tract. Wash and chop the green onions.
- Heat oil in a pan and add ginger slices.
- Add shrimp, sear both sides, and press the shrimp heads to extract the oil.
- Add fish balls and sear both sides.
- Add boiling water and cook for two minutes.
- Add the carrot flowers and stems of the vegetables, and boil for one minute.
- Add the remaining vegetable leaves and rice noodles, and boil for five minutes.
- Remove the cooked shrimp and carrot flowers to avoid overcooking.
- Add the remaining enoki mushrooms and seasonings. Cook until the mushrooms are done, and adjust the seasoning to taste.
- Your nourishing bowl of chicken soup rice noodles is ready!
- Rich in Protein: Shrimp and fish balls provide a good source of protein.
- Low in Fat: A healthy, low-fat meal option.
- Vitamins and Minerals: Vegetables add essential nutrients.
