Dreamy makes me crave for this after she had left some comments on the Stir-fried Lo Shi Fun with Hot Pepper Paste recipe . I have to totally agree with her that in Singapore, we can hardly see Soupy Lo Shi Fun, it is always Stir-fried Lo Shi Fun with soy sauce. Soupy Lo Shi Fun just so simple and yummy. To stop my craving, I whip up a super fast bowl of Lo Shi Fun in Soup and enjoy it. I am adding granulated mushroom bouillon as I don’t have vegetable stock, plus some light soy sauce and oil to make the soup looks interesting. Sprinkle some white pepper and don’t forget that small plate of sliced red chilli with light soy sauce.
Preparation: 10 mins, Cooking time: 8 mins
Ingredients (serves 2)
° 300g Lo Shi Fun, blanched
° 50g bean sprout, tail trimmed and blanched
° 750ml water
° 4 vegetarian fishballs
° 1 slice ginger (optional)
° salt and granulated mushroom bouillon, to taste
° 1 teaspoon light soy sauce
° ½ teaspoon sesame oil or garlic oil or fragrant oil
° 8-10 leaves local lettuce
° 1½ -2 teaspoons tong chai or preserved salted vegetable
° finely shredded spring onion or coriander leaves, for garnish
1. To make the soup base: place the vegetarian fishballs, ginger and water in a pot and bring to a boil. Season to taste with salt, granulated mushroom bouillon, light soy sauce and oil.
2. Divide Lo Shi Fun, bean sprout, tong chai, local lettuce, and vegetarian fishballs into individual serving bowls.
3. Ladle the soup and garnish with spring onion or coriander.
4. Serve immediately.