Vegetable soup with surimi shrimp balls

Ingredients for 2 servings:

• 6 surimi shrimp balls, frozen
• 20 g onion(s), red, small
• 6 g garlic clove(s)
• 8 g ginger, sliced
• 1 small chili pepper(s), green
• 70 g Shimeji mushrooms, white-capped
• 1 snake bean(s)
• 2 tbsp sunflower oil
• 300 g fish stock (jar)
• 1 tbsp sesame oil, dark
• n. B. Fish sauce, light (kecap ikan)
• 1 carrot(s), 8 slices

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A fast and tasty Nonya street food known as “Super Ikan Bakso” in Sulawesi, Indonesia.

Thaw the surimi shrimp balls, then halve them while they are thawed and set aside. Peel and finely chop the onions, garlic cloves, and fresh ginger. Chop the washed chili pepper crosswise. Leave the seeds and discard the stem. Cut off the lower part of the shimeji mushrooms, including the substrate and mycelium. Separate the mushrooms, cleaning them with a brush if necessary. Cut off the long stems near the cap, chop them crosswise, and use with the caps. Wash the runner beans, trim both ends, and cut them crosswise into approximately 4 cm long pieces. To garnish, score a washed and peeled carrot lengthwise 5 times along the top and cut it crosswise into approximately 4 mm thick slices. Heat a medium-sized pan, add the sunflower oil, and heat until hot. First, add the onions and garlic and roast until translucent. Then add the ginger and chili and stir-fry for 2 minutes. Deglaze with the fish stock and sesame oil. Add the mushrooms, snake beans, carrot blossoms, and the thawed surimi and simmer for 4 minutes. Remove the carrot blossoms from the finished soup for garnish. Season the broth with the fish sauce and ladle the finished soup into serving bowls. Garnish with the carrot blossoms, serve, and enjoy.