Seaweed with Fish Ball Soup Recipe

Number of serving: 4

Preparing time: 5 minutes + 20 minutes marinate

Cooking time: 8 minutes

1.5 liter chicken stock
150g golden mushroom (Enokitake mushroom)
30g dried black mushrooms, soak in warm water till soft, finely cut
150g pork, thinly sliced
1 carrot, peel and finely cut
10 water chestnut, peel and finely cut
1 egg
1 tablespoon corn flour

Seasoning ingredients:
teaspoon salt
1 teaspoon wine
Some pepper and sesame oil to taste
Black vinegar

Thickening Glaze ingredient:
2 teaspoon corn four
4 tablespoon water mixture
(mix well in a bowl)

Mix pork with salt and corn flour, marinate for 20minutes. Bring chicken stock to boil, put in golden mushrooms, black mushroom, pork, carrot and water chestnut. Stir in thickening glaze and add in all remaining seasoning ingredient, continue to cook for 1 minutes. Remove from heat and put in coriander leaves and vinegar. Ready to serve.

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