Ingredients

6-10	fish tofu pieces
1 cup	assorted veggies, see notes
2 tsp	chicken stock
1/2 tsp	ground ginger
1/4 tsp	chili flakes
1 tbsp	soy sauce
	boiling water

Equipment

• pot

Method

1. roughly chop veggies
2. add sufficent boiling water to pot to cover all ingredients
3. stir in stock, ginger and chili
4. add all veggies and fish tofu
5. boil stirring occasionally for 10 minutes
6. pour into boil, discard excess liquid
7. drizzle soy sauce over top of soup

Notes

Veggies could include: broccoli, capsicum, mushrooms, carrot, celery, spring onion, leek, baby corn,

Can use cuttlefish balls with or instead of the fish tofu

For a more filling soup, add a serve of rice noodles 1 minute before finishing cooking

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