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Seaweed, Tofu And Fishcake Soup 海藻豆腐鱼丸汤

Seaweed, tofu and fishcake soup 海藻豆腐鱼丸汤

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Seaweed, tofu and fishcake soup 海藻豆腐鱼丸汤

By: Eat Whole 2 Thrive via

Ingredients of Seaweed, tofu and fishcake soup 海藻豆腐鱼丸汤:

  • 3 homemade fishcakes
  • 1 piece 2 by 2 inch dried Kombu sheet
  • 1/4 cup dried wakame seaweed
  • 1/3 package tofu
  • 1 medium roasted potato
  • 2 green onions
  • 1 tsp pickled chilli for garnish
  • 8 anchovies
  • 1/2 onion

Method for "Seaweed, tofu and fishcake soup 海藻豆腐鱼丸汤":

  1. Make dashi broth using dried anchovies, onion and Kombu sheet boil in 6 cups of water for 20 minutes.
  2. Add tofu, fish cake, sliced potato, and simmer for another 10 minutes. Season with fish sauce.
  3. Finally add rehydrated wakame seaweeds. Garnish with green onions and pickled chilli.

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