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Ingredientes
- 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
Direcciones
- In a medium saucepan, heat together the chicken stock, fish sauce, preserved vegetable and white pepper.
- When simmering, add in the cubes of beancurd and fish balls. Cook for 30 seconds, then add in the pcs of spring onion. Simmer for a few seconds. Ladle into small bowls and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 581g | |
| Calories 68 | |
| Calories from Fat 5 | 7% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4476mg | 187% |
| Potassium 631mg | 18% |
| Total Carbs 7.32g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.26g | 2% |
| Protein 8.47g | 14% |
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