Ingredients
- 4 oz (125 g) napa cabbage, slice d
- 12 oz (350 g) fish balls
- 6 oz (175 g) chicken meat, slice d
- 4 oz (125 g) tofu
- 4 oz (125 g) shiitake mushrooms, slice d
- 4 oz (125 g) white mushrooms, slice d
- 6 oz (175 g) shrimp, shelled and deveined
- 4 oz (125 g) salmon fillet, cut into piece s
- 4 oz (125 g) scallops
- 4 oz (125 g) baby bok choy, slice d
- 1 head garlic, peeled and minced
- 5 tablespoon scooking oil
- 2 cubes (20 g) chicken stock
- 3 cup swater
- 5 dash esground white pepper
- soy sauce
- chili pepper, optional
Instructions
- Arrange the fresh ingredients on plates, grouping similar kinds together. Heat cooking oil in a skillet. Once hot, fry minced garlic until it turns light brown (avoid frying until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Allow it to cool before use.
- Add chicken stock cubes, water, and ground white pepper to a pot. Bring the broth to a boil.
- Add the Napa cabbage first and cook for 1 minute.
- Add each ingredient to the pot in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops, and baby bok choy. Cook in 2 to 3 batches. Once the soup boils, drizzle garlic oil on top and stir. Serve the cooked ingredients with some soup in bowls immediately with condiments. Continue cooking the remaining ingredients in the soup until everything is used up.
Tips
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