Sunday simple cooking — fusilli soup with fishball + dumplings!
Home brunch with BB — fusilli pasta in clear broth with fishballs, soup dumplings, blanched bok choy and a dollop of sambal.
Sunday at home — simple cooking with BB. Threw together a fusilli + fishball + dumpling soup in two metal mess tins. 😋
What was on the table:
- Two metal mess tins with whole-wheat fusilli pasta (the brown spiral pasta) in a light savoury clear broth.
- Bouncy fishballs — golden-tinted, two or three per bowl.
- Boiled pork dumplings — bigger than wontons, with pleated tops.
- A small bunch of blanched bok choy for the green crunch.
- A dollop of dark chilli paste in the centre — for the optional kick.
This is the WFH-Sunday cooking template: clear broth + 2-3 toppings + leafy green + carb. Using fusilli instead of standard macaroni or noodles is the small variation — the spiral shape catches broth, dumpling skin pieces and fishball flavour all together. Whole wheat fusilli also has slightly nuttier flavour than white pasta.
Total prep time: ~15 minutes once broth is hot. Cook fusilli + dumplings simultaneously in the broth (they take similar time), throw in fishballs in the last 2 minutes, blanch bok choy at the very end so it stays crunchy.
Total: home pantry cost.
Overall: 4 / 5. Comforting, light, didn’t need extra seasoning beyond the chilli sambal. The fusilli idea worked — broth catches in the spirals. Will repeat. 😍👍🏼
