Clear Soup Broth & Winged Beans — A Perfect Match
A refreshing fish ball soup with the natural sweetness of winged beans. Light, delicious, and packed with nutrients — the kind of soup that warms both body and heart.
🐟 Ingredients
- Winged beans: 200g
- Fish balls: 8–10 pieces
- Garlic: 2 cloves (sliced)
- Dried shrimp: 1 tbsp (optional)
- Scallion greens: as needed (cut into segments)
- Water: 800ml
- Salt: to taste
- White pepper: a pinch
👨🍳 Instructions
- Prep: Rinse winged beans, trim ends, cut into 3–4cm pieces.
- Blanch Beans: Boil water, blanch winged beans for 4–5 minutes until tender, remove and set aside.
- Make Broth: Bring 800ml water to boil with dried shrimp, add garlic slices.
- Add Fish Balls: When broth returns to boil, add fish balls and cook until they float (~2–3 min).
- Combine & Season: Add blanched winged beans, simmer 1 minute, season with salt and white pepper, garnish with scallion segments — serve!
💡 Soup Variations
- Shrimp version: Replace fish balls with fresh shrimp — sweet and briny
- Tofu version: Add soft tofu cubes for extra protein and texture
- Tomato version: Add diced tomato for a slightly sweet, sour twist
⚠️ Important Reminder
Always blanch winged beans until fully tender before adding to soup. Do not under-cook.
📌 More winged bean recipes: Winged Bean Recipe Collection