Beef Rib and Beancurd Soup with Fish Balls

Sop Kembang Tahu Iga Sapi

Ingredients:

• 1/4 kg beef ribs (pre-boiled)
• 1 sheet of dried beancurd skin (kembang tahu)
• 5 fish balls (cut into quarters)
• 2 carrots (sliced)
• 1 stalk of spring onion (chopped)
• 1 stalk of celery (chopped)
• 2 cloves of garlic (minced)
• Salt to taste
• Seasoning powder to taste
• Pepper to taste

Instructions:

1. In a pot, bring 500 ml of water to a boil. Add the minced garlic and pre-boiled beef ribs.
2. Once the water is boiling again, add the sliced carrots, beancurd skin, chopped spring onion, and quartered fish balls. Allow the mixture to cook until the carrots are half-cooked.
3. Season the soup with salt, pepper, and seasoning powder to taste. Add the chopped celery and stir well.
4. Taste the soup and adjust the seasoning as needed.
5. Remove the pot from the heat and serve the soup hot.

This flavorful and hearty soup, Sop Kembang Tahu Iga Sapi, combines the rich taste of beef ribs with the unique texture of beancurd skin and the subtle sweetness of carrots and fish balls, creating a comforting dish perfect for any occasion.