What is in the soup?

This was the soup that I made for Chap Goh Mei dinner. Fish maw soup.

Fish maw soup

I added some meat balls, fish balls as well as other ingredients in the soup to make it more nutritious and tasty.

I never like the meat balls from supermarkets so I made my own. Just pork meat and prawns for the tasty meatballs.

Mince and prawns paste

The ratio of meat to fresh prawns is 2:1. If you like prawns for that texture in the meatballs like I do, you could add more.

Sprinkle some sea salt, and white pepper to the mince of pork and prawns, and leave in fridge to let it set. When ready to cook, just add 1 egg white to the mince and mix well. When soup is boiling, use a tea spoon and form a meatball and slowly add the meatballs to the soup one by one.

Ok, here is the recipe of my fish maws soup. Hope you like it.

Other ingredients

You could add whatever you want in your soup but mine consisted of these.

Ingredients:
2 napa cabbage leaves, cut into smaller stripes
3 garlic cloves
Few stripes of ginger
Half of red carrot, cut thinly
Some fish balls, cut into half
Some meat balls (refer to above for recipe)
Some chicken breast stripes
Fish maw, blanch to soften
3 dried scallops
Salt, pepper and light soy sauce for seasoning

Methods:
1. Blanch the breast meat in hot water for a minute or so.  Drain and set aside.
2. Fill in a pot with water, add in the chicken meat, garlic, ginger, carrots, dried scallop and some white stem of napa cabbages.
3. Bring to boil under high heat. Once boiled, lower heat to medium and boil for few minutes (say 10 minutes) before add in the fish balls, meat balls, fish maw and leafy part of napa cabbages. 
4. Bring to boil until napa is soft.  Add in the seasoning to taste.