Recipe - Beancurd And Fishball Soup

500 ml Chicken stock
2 tablespoon Fish sauce
1 tablespoon Light soy sauce
1 teaspoon Preserved vegetable
One half teaspoon Ground white pepper
120 g Beancurd cut into 16x1/2
inch cubes
8 Fish balls
2 Spring onions; green part
only,
; cut into 2.5cm
; slivers

In a medium saucepan, heat together the chicken stock, fish sauce,
preserved vegetable and white pepper.

When simmering, add the cubes of beancurd and fish balls. Cook for 30
seconds, then add the pieces of spring onion. Simmer for a few
seconds. Ladle into small bowls and serve.

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