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Fish Ball and Noodle Soup

Fish Ball and Noodle Soup

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Preparation time: 20 minutes
Cooking time:: 15 minutes
Serves: 4 - 6

Ingredients:

  • 1 lb (2 oz) white firm fish fillets, remove the bones and skin
  • 200 g (7 oz) dried somen noodles
  • 200 g (7 oz) Chinese cabbage, shredded
  • 2 tablespoons rice flour
  • Lebanese cucumber, short unpeeled, seeded and thinly cut into 5 cm (2 inch) strips.
  • 2 teaspoons dashi powder
  • 1 tablespoon mirin
  • 2 Spring onions (scallions), thinly sliced on the diagonal
  • 2 tablespoons soy sauce, light

Steps:

  1. In a food processor, place the fish and process until well blended.
  2. Mix the rice flour into ⅓ cup of water. Stirring until smooth.
  3. Add the fish and process for 5 seconds.
  4. Shape two teaspoons of mixture into balls with wet hands.
  5. In a large saucepan, bring the water to the boil and cook the somen noodles for 2 minutes. Drain well.
  6. In a large saucepan bring 8 cups of water to the boil.
  7. Bring the heat to low add the dashi powder and stir until dissolved.
  8. Pour the stock and bring it to the boil over high heat and add soy sauce, mirin and salt to taste.
  9. Place the fish balls, reduce the heat to medium and simmer for 3 minutes or until cooked well.
  10. Add the cabbage, bring the heat to high and boil.
  11. Place the noodles and cook for 1 minute, or until heated through.
  12. Place the noodles and fish balls into serving bowls. Ladle the liquid on top and garnish with cucumber and spring onion.

From: www.noodles.net.au

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