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🍲 Aromatic Fish Ball Soup with Glass Noodles

325 kcal · 30 min · 4 servings

Ingredients

• 100 g glass noodles
• 800 ml light chicken broth (ready-made)
• 1 walnut-sized piece of ginger
• 1 chili pepper
• 2 kaffir lime leaves (from the Asian market)
• 2 carrots
• 1 bunch spring onions
• 100 g shiitake mushrooms
• some light soy sauce (to taste)
• some coriander leaves
• 250 g Victoria perch
• 100 g crème fraîche (well-chilled)
• 1 egg white (M)
• 1 tbsp breadcrumbs
• salt
• pepper from the mill

Instructions

1. 1. Cut the barramundi into small cubes.
2. 2. Place the fish cubes in the freezer for one hour.
3. 3. Pour boiling water over the glass noodles.
4. 4. Let the noodles sit in the water until they are soft.
5. 5. Pour the chicken broth into a pot.
6. 6. Peel the ginger.
7. 7. Cut the ginger into quarters.
8. 8. Make a lengthwise cut in the chili pepper.
9. 9. Rinse the chili pepper.
10. 10. Remove the seeds from the chili pepper.
11. 11. Rinse the kaffir lime leaves.
12. 12. Tear the kaffir lime leaves roughly.
13. 13. Add the ginger to the broth.
14. 14. Add the chili pepper to the broth.
15. 15. Add the kaffir lime leaves to the broth.
16. 16. Bring the broth to a boil.
17. 17. Let the broth simmer gently over low heat for 20 minutes.
18. 18. Peel the carrots.
19. 19. Cut the carrots into thin strips.
20. 20. Trim the spring onions.
21. 21. Rinse the spring onions.
22. 22. Cut the spring onions finely.
23. 23. Clean the shiitake mushrooms.
24. 24. Cut off the stems of the shiitake mushrooms.
25. 25. Cut the shiitake caps in half or into quarters depending on their size.
26. 26. Place the frozen fish cubes in a blender or food processor.
27. 27. Add the crème fraîche to the mixer.
28. 28. Add the egg white to the mixer.
29. 29. Puree the ingredients into a smooth mixture.
30. 30. Stir the breadcrumbs into the fish mixture.
31. 31. Season the mixture with salt.
32. 32. Season the mixture with pepper.
33. 33. Bring lightly salted water to a boil in a pot.
34. 34. Take small portions of the fish mixture with two teaspoons.
35. 35. Form the portions into balls.
36. 36. Place the fish balls in the boiling water.
37. 37. Poach the balls gently for 3 to 4 minutes.
38. 38. Remove the cooked balls with a slotted spoon.
39. 39. Let the balls drain.
40. 40. Strain the broth through a sieve.
41. 41. Add the carrot strips to the hot broth.
42. 42. Add the shiitake mushrooms to the broth.
43. 43. Cook the vegetables for 5 minutes.
44. 44. Drain the glass noodles.
45. 45. Cut the noodles shorter with scissors if necessary.
46. 46. Add the glass noodles to the broth.
47. 47. Add the spring onions to the broth.
48. 48. Heat the entire soup.
49. 49. Place the fish balls into the soup bowls.
50. 50. Pour the hot broth over the balls.
51. 51. Garnish the soup with fresh coriander.
52. 52. Serve the soup hot.

Nutrition per serving

• kcal: 325
• Protein: 30 g · Fett/Fat: 7 g · Carbs: 35 g