Baby Spinach Soup with Fish Balls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
170 grams Baby Spinach30 grams Ginger Root1 tbsp Shallots2 tsp Garlic1 tbsp Canola Oil11 Fish Balla dash of salt
Soak and rinse the Baby Spinach in water to get rid of sand. Clean ginger root by brushing off sand under the faucet. Use a cleaver to smash the ginger root. Peel and chopped the shallots and garlic.
Preheat the wok for 1-2 minutes on high heat. Pour in the Canola Oil and then add in the ginger root. After 1-2 minutes, add in the shallots and garlic and stir fry for another 1-2 minutes. Add in 2 cups of water and fish ball and cook for another 2-3 minutes. Finally, add in Baby Spinach and a dash of salt.
Serving Size: 2
Preheat the wok for 1-2 minutes on high heat. Pour in the Canola Oil and then add in the ginger root. After 1-2 minutes, add in the shallots and garlic and stir fry for another 1-2 minutes. Add in 2 cups of water and fish ball and cook for another 2-3 minutes. Finally, add in Baby Spinach and a dash of salt.
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 206.7
- Total Fat: 10.1 g
- Cholesterol: 20.3 mg
- Sodium: 745.6 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.0 g
- Protein: 13.2 g
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