This month theme for Little Thumbs Up is Soya Beans and it so happen that I am cooking this soup for dinner tonight. I am using Soft Bones Pork Ribs, Dried Scallops and Soya Beans for the soup base.
I'm still having a hard time 'moulding' or 'shaping' my own fishballs. Pardon the ugly look but it taste nicer than those ready ones. Can be comparable to those selling fresh fishballs from markets. Simply love them for now.
The soup is light, very good for a hot and humid day. Water Cress is supposedly meant for cooling the heartiness from our body. So, make it once a while for ur family to reduce the body 'heat'.
I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake.
Water Cress Pork Ribs & Fishball Soup
200g Soft Bones Pork Ribs
1pkt Water Cress
1box Sato Fish Paste, rolled into mini balls
Handful Soya Beans, Dried Scallops
1) Wash pork ribs, drain. Boil a 1.5-2l water with pork ribs, dried scallops and soya beans, simmer when boiling for another 20-25mins.
2) Meanwhile, wash water cress, prepare fishballs. Add in to soup and bring to boil, further simmer for 15mins. Serve hot.