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Japanese Fish Cakes and Rice Vermicelli in Pork Bone Soup

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    Source: hk-kitchen.lkk.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H
    MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 300 g Japanese fish cakes

    2. 90 g 90 g Carrot (s)

    3. 50 g 1 L Soup Base for Pork Bone Hot Pot

    4. 50 g 1 pack

    Instructions Jump to Ingredients ↑

    1. Bring water and Lee Kum Kee Soup Base for Pork Bone Hot Pot to the boil. Add Japanese fish cakes, snow peas and carrot. Cook for about 3 minutes until done. Take out and keep warm.

    2. Add rice vermicelli and heat through. Put rice vermicelli and soup on 2 serving bowls. Arrange Japanese fish cakes, snow peas and carrot on top.

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