Beancurd And Fishball Soup

500 ml Chicken stock
2 tb Fish sauce
1 tb Light soy sauce
1 ts Preserved vegetable
1/2 ts Ground white pepper
120 g Beancurd cut into 16x1/2 inch cubes
8 Fish balls
2 Spring onions; green part only, cut into 2.5cm slivers

In a medium saucepan, heat together the chicken stock, fish sauce, preserved vegetable and white pepper.

When simmering, add the cubes of beancurd and fish balls. Cook for 30 seconds, then add the pieces of spring onion. Simmer for a few seconds. Ladle into small bowls and serve.

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