singaporean

Peppery Fish Ball Soup with Rice Vermicelli

Name: Peppery Fish Ball Soup with Rice Vermicelli
Yield: 1 serving
Cuisine: singaporean
Ingredients: 168 g fish balls; 61 g rice vermicelli (dry); 122 g napa cabbage, sliced; 5 g garlic, lightly crushed; 9 g light soy sauce; 2 g white pepper, ground; 4 g sesame oil; 11 g spring onion, sliced; 495 g water

This simmered dish pairs fish balls with rice vermicelli, napa cabbage, sliced and garlic, lightly crushed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

56 g Carbohydrates

23 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

168g fish balls 336 kcal
61g rice vermicelli (dry) 226 kcal
122g napa cabbage, sliced 31 kcal
5g garlic, lightly crushed 7 kcal
9g light soy sauce 6 kcal
2g white pepper, ground 6 kcal
4g sesame oil 35 kcal
11g spring onion, sliced 4 kcal
495g water 0 kcal

Cooking instructions

garlicwhite pepperwater
Bring water to a boil in a small pot. Add garlic and white pepper and simmer 3 minutes to perfume the broth.
fish balls
Add fish balls and simmer until they float and are heated through, 3-4 minutes.
napa cabbage
Add napa cabbage and simmer 2 minutes until softened.
rice vermicelli (dry)
Add rice vermicelli and cook until just tender, 1-2 minutes.
light soy saucewhite peppersesame oil
Season with light soy sauce and a drizzle of sesame oil. Taste and adjust pepper and soy.
rice vermicelli (dry)
Serve hot, ensuring vermicelli is submerged briefly so it softens evenly.