Even when all the dishes are finished cooking, you may not have much time left to cook a soup. If cooking has already worn you out a bit, then just make this U.S. potato flakes soup with glass noodles, which doesn't take much time, isn't too tiring to make, and has an easy step-by-step method. It goes really well with fried fish cakes too, so don't forget to cook them together at the same time.
Preparation time – 15 minutes
Cooking time – 15 minutes
Total time – 30 minutes
Potato type – Dehydrated potato
Number of servings – 2
Cooking method – Boiling
Dish type – Main dish/Soup
Cuisine type – Myanmar cuisine
Ingredients
- U.S. Dehydrated Potato Flakes – 50 grams
- Grated fish paste – 10 grams
- Glass noodles (soaked in water) – 10 grams
- Seasoning powder – a small amount
- Garlic (finely chopped) – 5 grams
- Spring onion (thinly sliced) – 1 tablespoon
- Fried shallots – 1 tablespoon
- Turmeric powder – a small amount
- Oil – a small amount
- Water – 250 milliliters
Step-by-step method
1. Season the fish paste, shape it into small rounds, and fry until cooked. Then slice it into thin, long strips.
2. Heat a pot on the stove and add a small amount of oil. Once the oil is hot, add the turmeric powder. Then add the finely chopped garlic and sauté in the oil. Once fragrant, add water. When the water comes to a boil, add the U.S. dehydrated potato flakes and stir thoroughly to dissolve them well. Then add the seasoning powder. Add the soaked glass noodles and let it come to a boil again. Once the water is boiling and the noodles have softened, taste it. Once you've achieved the desired flavor, pour it into a serving bowl.
Garnishing and presentation
– Garnish the bowl of potato soup with the sliced spring onions and fried shallots sprinkled on top. In small side plates, arrange the fried and sliced fish cakes, fried shallots, and thinly sliced spring onions separately, and serve them alongside the U.S. potato soup for a complete meal.
Chef Moe Moe Khaing
