Beancurd And Fishball Soup Recipe

• 500 ml Chicken stock
• 2 Tbsp. Fish sauce
• 1 Tbsp. Light soy sauce
• 1 tsp Preserved vegetable
• 1/2 tsp Grnd white pepper
• 120 gm Beancurd cut into 16x1/2 inch cubes
• 8 x Fish balls
• 2 x Spring onions, green part only, cut into 2.5cm slivers

1. In a medium saucepan, heat together the chicken stock, fish sauce, preserved vegetable and white pepper.
2. When simmering, add in the cubes of beancurd and fish balls.
3. Cook for 30 seconds, then add in the pcs of spring onion.
4. Simmer for a few seconds.
5. Ladle into small bowls and serve.

fish sauce, soy sauce, vegetable, white pepper, spring onions

Taken from cookeatshare.com/recipes/beancurd-and-fishball-soup-81114 (may not work)