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Fish Ball Noodle Soup

This recipe should have been titled Leftover Hot Pot Soup because it essentially was all the leftovers from having hot pot the night before.

I love soups in general, but this soup was extra delicious and flavorful. The broth I used for this fish ball noodle soup was the same broth that cooked the seafood and vegetables in the hot pot.

However, if you don't want to wait for hot pot night to make this delicious recipe, you can use chicken or seafood broth instead. There's nothing better than a nice bowl of piping hot soup on a cold rainy day.

Serves: 4

2 cups leftover hot pot seafood/vegetable broth*
1 cup water*
15 to 20 fish balls and/or shrimp balls
2 cups leaf lettuce (bok choy or sui choy/napa cabbage)
1 bunch enoki mushrooms
1 package of tofu puffs
454 g chow mein/wonton noodles

* If you don't have leftover hot pot broth, use 3 cups of chicken, seafood or vegetable broth instead.

Note: This soup is flexible and you can use as much or as little of each ingredient listed above. You can also substitute in other ingredients as well.

1. In a large pot, bring broth to a boil.

2. Add in fish balls, shrimp balls, tofu puffs and leaf lettuce.

3. In another pot, bring water to a boil and cook the chow mein or wonton noodles according to package directions. Drain.

3. Once the fish balls, shrimp balls and tofu puffs are cooked through and the leaf lettuce is soft, add in the enoki mushrooms.

4. In each serving bowl, add noodles and top with fish balls, leaf lettuce and enoki mushrooms.

Serve with sriracha hot sauce, if desired.

Source: Frugal Allergy Mom

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