Asian Fish Soup....my Way!

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 cups bottled water
• 16 ounces fish balls (** i use shrimp & cod) or 16 ounces imitation crabmeat
• 2 1/2 cups green cabbage, thinly shredded, packed
• 10 ounces baby corn, large dice
• 4 scallions, diced ( separated from green)
• 10 medium mushrooms, large dice (remove stems, i use or brown button)
• 3 -4 shrimp bouillon cubes (i use knorr)
• 1/4-1/2 teaspoon red pepper flakes
• 1/4 teaspoon fresh ground pepper
• steamed rice (optional)
• noodles (optional)
• lime juice, fresh (optional)

Recipe

• 1 bring water to a boil with the bouillon in it.
• 2 lower to a simmer. stir frequently until bouillon is dissolved.
• 3 add rest of ingredients(cut crabmeat into chunks) except scallions, lime and optional ingredients.
• 4 simmer for another 20 minutes. remove from heat, add scallion whites and let stand another 15 minutes, covered before serving.
• 5 in soup bowls, place either rice or noodles, add soup and a splash of lime.
• 6 garnish with scallion greens and enjoy!
• 7 this reheats nicely so can be made early in the day. it also can be frozen without the rice or noodles. add rice or noodles when reheating.
• 8 please do not add salt or soy sauce while cooking as the bouillon cubes already contain sodium.
• 9 **if you are lucky enough to have fresh uncooked shrimp shells available(i save and freeze them), crush them into a paste with a bit of water and use them in place of bouillon. taste after fifteen minutes of simmering, adding 1 tbls soy sauce & then add one or two bouillon cubes as needed.
• 10 **fish balls are about one inch balls made from fish,seasonings. there are many different types to choose from.
• 11 all ingredients are available in asian markets.