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

1. Heat a saucepan and add some olive oil.
2. Fry ginger and fish bones until fragrant.
3. Add water and bring to boil for 15 minutes. Simmer for 30 minutes and leave to cool.
4. Drain stock.

Ingredients Fish slices (freeze the fish for 30 minutes before slicing - easier) Julienne of ginger Tofu garlic oil tong hoe or coriander leaves spring onions (chopped) Rice noodles (blanche in boiling water for 5 minutes, drain)

1. Put blanche rice noodles (bee hoon) in a serving bowl.
2. Scoop some fish stock into a small saucepan, bring to boil.
3. Put in the ginger, tofu, fish slices and vegetable of your choice.
4. Let it boil for 2 - 3 minutes, season with a little sea salt.
5. Pour over rice noodles in the serving bowl.
6. Garnish with lots of garlic oil, white pepper and spring onions.
7. Serve with a small sauce plate of chopped chilies with soya sauce.