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Fish ball noodle soup
Fruit and vegetables
1 tbsp finely sliced
coriander
stalks
2cm/¾in piece fresh root
ginger
, peeled and chopped
1 tbsp chopped
fresh coriander
leaves
1 tbsp snipped fresh
chives
Tins, packets and jars
1 tsp
oyster sauce
200g/7oz cooked vermicelli
rice noodles
Cooking ingredients
pinch
sea salt
flakes
pinch ground
white pepper
1 tbsp
cornflour
1.5 litres/2½ pints fish
stock
pinch
sea salt
flakes
pinch ground
white pepper
1 tbsp tamari or low-sodium light
soy sauce
1 tsp toasted
sesame oil
1 tsp
chilli oil
, or to taste
Dairy, eggs and chilled
1 large free-range
egg white
Meat, fish and poultry
200g/7oz
haddock
fillets, skin removed and finely chopped
50–100g/1¾–3½oz
squid
, cleaned and finely chopped
Other
1 tsp Shaoxing rice wine or
dry sherry
200g/7oz Chinese leaf, cut into 2.5cm/1in slices
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