Ginger Carrot Crunch Fuzhou Fish Ball Soup

Method

1. Before adding chicken broth, stir in grated ginger. 1: When adding fish balls and noodles, stir in chopped carrots into the pot.
2. In a pot, combine chicken broth and water. Add soy sauce, rice wine, sugar, and white pepper. Bring to a boil.
3. Add fish balls and noodles. Simmer for 5 minutes.
4. Stir in shredded carrots and scallions. Cook for 2 more minutes.
5. Serve hot.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.