Sunday, August 10, 2014

Squid Ball and Kikiam Noodle Soup

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I went to the grocery last Saturday night and what I'm supposed to be buy is just one can of milk.  But guess what?  I saw a pack of fresh egg noodles and thought I want to make something out of it.  Then I grabbed a bunch of Chinese cabbage, squid ball, kikiam, onion spring and tofu.  I just grabbed them by instinct to go with my noodles soup.  A noodle soup I just imagined while picking those ingredients.  A noodle soup I don't know what to call.

My initial plan was to make a batchoy soup.  A soup popular in the Visayas region.  However, I thought of a noodle soup that is so simple to make.  A noodle soup that I could throw every ingredients in a pot.  I searched the net and according to my research, the noodle soup I'm about to make is somewhat similar to fish ball noodle soup.  The fish ball here in the Philippines is flat and thin and what I already bought is one pack of squid ball and kikiam, so I would call this dish squid ball and kikiam noodle soup.

I don't have any chicken or beef stock on hand so I made use of beef bouillon cubes in 6 cups of water and added 3 stalks of onion spring to give additional flavor.  Then I threw in the kikiam and squid ball and simmer for 15 minutes.  Then I threw in the cubed tofu and Chinese cabbage and simmer everything for additional 3 minutes before I threw in the noodles.  Then I simply garnish it with an egg, some chopped onion spring and roasted garlic.  


6 cups                                Water
2 cubes                               Beef Bouillon Cubes
3 stalks                               Spring Onion, chopped
20 pieces                             Squid Balls, halved
20 pieces                             Kikiam, halved
4 blocks                               Tofu, cubed
1 bunch                               Chinese Cabbage, sliced into 3 parts
150 grams                            Golden Mushroom
300 grams                            Fresh Thin Egg Noodles
Fish Sauce and Pepper to taste


Toasted Garlic
Boiled Egg
Chopped Onion Spring


In a pot, combine water, bouillon cubes and spring onion.  Bring to a boil and simmer for 15 minutes.

Add squid ball and kikiam and simmer for another 10 minutes.  

Add tofu and Chinese cabbage and simmer for another 3 minutes.  Throw in the noodles and simmer for 2 minutes. 

Season with fish sauce and pepper.

Garnish with toasted garlic, halved boiled egg and chopped onion spring.

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