Clear Fish Noodle Soup
Past 2 weeks have been a little unmanageable, too many things happening at the same time. Next week, I will be moving to audreycooks.com and hopefully all of you will follow me there for more recipes from "somewhere in my kitchen". I have really miss posting regularly and I hope to make up for it soon.
Lately, it has been raining 'cats and dogs' in the afternoons and I though this is suppose to be dry season. Obviously I made the wrong choice to renovate my home during this time. Anyway, what's done cannot be undone, just have to wait it out!
Whenever it rains, I crave for soupy stuffs, wonder you guys feel the same? Today, 'clear fish noodle soup' seems to ignite a growl in my tummy.
Fish Stock 2 thumb size old ginger (washed and smashed) 500 gm fish bones 2 litres filtered water
- Heat a saucepan and add some olive oil.
- Fry ginger and fish bones until fragrant.
- Add water and bring to boil for 15 minutes. Simmer for 30 minutes and leave to cool.
- Drain stock.
- Put blanche rice noodles (bee hoon) in a serving bowl.
- Scoop some fish stock into a small saucepan, bring to boil.
- Put in the ginger, tofu, fish slices and vegetable of your choice.
- Let it boil for 2 - 3 minutes, season with a little sea salt.
- Pour over rice noodles in the serving bowl.
- Garnish with lots of garlic oil, white pepper and spring onions.
- Serve with a small sauce plate of chopped chilies with soya sauce.