Asian Fish Soup....my Way!

This is such an quick and easy soup to make. I broke it down to make it simple to read, so don't be put off by length of directions. Time to make does not include making the rice or noodles.

• Ready In: 1 hr 20 mins
• Serves: 4-5

Ingredients

• 6  cups bottled water
• 16  ounces  fish balls (** I use shrimp & cod) or 16  ounces  imitation crabmeat
• 2 1⁄2 cups green cabbage, thinly shredded, packed
• 10  ounces  baby corn, large dice
• 4  scallions, diced (white separated from green)
• 10  medium mushrooms, large dice (remove stems, I use white or brown button)
• 3 -4  shrimp bouillon cubes (I use Knorr)
• 1⁄4-1⁄2 teaspoon red pepper flakes
• 1⁄4 teaspoon fresh ground pepper
•  steamed rice (optional)
•  noodles (optional)
•  lime juice, fresh (optional)

Directions

1. Bring water to a boil with the bouillon in it.
2. Lower to a simmer. Stir frequently until bouillon is dissolved.
3. Add rest of ingredients(cut crabmeat into chunks) except scallions, lime and optional ingredients.
4. Simmer for another 20 minutes. Remove from heat, add scallion whites and let stand another 15 minutes, covered before serving.
5. In soup bowls, place either rice or noodles, add soup and a splash of lime.
6. Garnish with scallion greens and enjoy!
7. This reheats nicely so can be made early in the day. It also can be frozen without the rice or noodles. Add rice or noodles when reheating.
8. Please do not add salt or soy sauce while cooking as the bouillon cubes already contain sodium.
9. **If you are lucky enough to have fresh uncooked shrimp shells available(I save and freeze them), crush them into a paste with a bit of water and use them in place of bouillon. Taste after fifteen minutes of simmering, adding 1 tbls soy sauce & then add one or two bouillon cubes as needed.
10. **Fish balls are about one inch balls made from fish,seasonings. There are many different types to choose from.
11. All ingredients are available in Asian markets.