Fish Ball Meehoon Soup

All I want for winter is something soupy & something hot!

Fishball Meehoon Soup

Fish Ball Meehoon Soup (40 mins)

Mee hoon
A loose handful of big dried shrimps (har mai in Cantonese) *Key Ingredient!*
Chicken stock (yes, I used the store-bought Maggi chicken stock)
Baby kailan
3 mushrooms
Fish balls

Salt

1. Boil 2.5 bowls of water in a pot. The formula is 1 bowl of water per person and approximately half a bowl more to allow for evaporation. Add about 1.5 teaspoons of chicken stock & big dried shrimps and let the soup boil for about half an hour to get it all sweet and tasty. 
2. Soak the mushrooms in warm water and set aside.
3. Soak the meehoon in a tub of water. A huge bale of meehoon should be enough for 2, or if you are using the small packets, then 2 small bales should suffice.
4. Soak the baby kailan and then rub each leaf under running water to get the chemicals off. 
5. Soak the fish balls for a short while before rinsing them off.
6. The mushrooms should be soft by now, drain them & cut into small long pieces. I usually use scissors instead of a knife - it's quicker. Add the sliced mushrooms to the soup. 
7. Let the soup boil for about another 1 minute.
8. Next, drain the water from the meehoon and add it to the soup, followed by the fishballs and the baby kailan. 
9. Let it all boil until the meehoon is sufficiently soft.
10. Taste the soup, if necessary, add a pinch of salt.
11. Serve.