Ingredients:

• 1-2 pcs fish bones / fish tocino
• 1/2 white onion bulb (minced)
• 1/3 cup diced carrots
• 1/3 cup diced celery
• 2 cloves garlic (grated)
• 1 dahon ng laurel
• 2 eggs (egg whites only)
• Wansoy for garnish
• Seaweed salt
• Pepper
• 3-4 cups of water
• Vegetable oil
• Sotanghon noodles (optional)

Procedure:

• In a non-stick deep casserole, heat vegetable oil over low-medium heat.
• Sauté onion, carrots and celery for 2-3 minutes, roughly a minute interval each ingredient.
• Add garlic, bay leaf and fish bones. Season with seaweed salt and pepper.
• Open the lid. May add sotanghon noodles at this point.
• Turn off the heat and add egg whites.
• Serve with wansoy leaves on a nice clear bowl.