White cabbage fishball soup

    The white cabbage can be cooked for a longer or shorter time depending on how crisp you want it. We like ours a little soft.

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    • 5 bowls water
    • 1 rack chicken bones
    • 300g white cabbage
    • 10 fishballs
    • A pinch of salt
    • 1 tbsp light soy sauce
    • A dash of pepper
    • Fried shallots as garnish


    1. Boil the water and chicken bones in a large pot for 1 hour under low heat.
    2. Add in the rest of the ingredients and allow it to cook for 15 minutes. Serve with fried shallots as garnish.

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