Since both were fish ball soups, people were bound to ask why she was making two different kinds—
As Jiang Qiuqiu prepared the tomatoes, she explained the difference in texture between the two types of fish balls.
Fish balls are made from freshwater fish. After removing any fishiness, the meat is formed into balls. Tapioca starch is added to improve the texture, making them incredibly savory with a springy, smooth mouthfeel when you bite into them.
"When making a simple fish ball soup, you don't add too many seasonings. The high heat brings out the peak umami flavor. Just add a pinch of salt to taste, drop in a handful of leafy greens, and this refreshing soup is ready."
