Fish stock which can be finished within 20 minutes
Add oil and ginger slices and heat for a while. Then place fish in and sauté until slightly browned. Remove extra oil. Place smashed ginger in. Start to break the fish into small pieces.
Add hot boiling water. Cover the lid and continue cooking 5 minutes.
Use a fine strainer to remove any small bones and get stock. Here we get creamy fish stock.
Place tomato, cucumber, mixed mushrooms, pan-fried tofu and bean sprouts. Load with 700ml of fish stock. Bring the content to a boiling.
Add soaked rice noodles in, season with salt, pepper and light soy sauce. Continue heating for 1 minute. Serve hot!