Family Treasure Soup
Level
easy
Cooking
15 min
Preparation
50 min
Ingredients
Servings
5
Minced Pork | 200 g |
Fish Ball With Fish Roe | 1 packet |
Carrot Cake cubed | 200 g |
Wong Bok small pieces | 200 g |
White Radish cubed | 200 g |
Chinese Celery chopped | 20 g |
Shiitake Mushroom diced | 4 |
Bonito Flakes | 20 g |
Cooking Oil | 400 ml |
Fish Sauce | 1 tsp |
White Pepper Powder | 1⁄2 tsp |
Water | 1.5 l |
| Garnishing | |
Deep Fried Shallots | 20 g |
Deep Fried Garlic Flakes | 20 g |
How to cook
Prepare stock
- Boil water and bonito flakes for 2-3 minutes. Strain and discard the bonito flakes and set them aside.
Fry carrot cake
- Heat up oil in a pot and deep fry the carrot cake until golden brown and set aside.
Start cooking
- In a wok pan, stir fry the minced pork.
- Add in mushrooms and wong bok to stir fry together. Season with fish sauce and white pepper.
- Add in white radish and stir fry until fragrant over medium-high heat.
- Pour in the bonito stock and bring to boil.
- Add in Chinese celery and fried carrot cake and fish balls. Continue to simmer for another 2 mins.
- Garnish with deep-fried garlic and shallots and the dish is ready to serve.
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