This Fishball Noodle Soup is quick and easy to come together – 15 minutes to be exact. This is perfect for cold early morning when you are camping, or for a relaxing morning soup. You can make your own fishballs, or you can buy them in Asian stores too.
This Fishball Noodle Soup
Something about a steaming bowl of fishball noodle soup feels comforting. Maybe it’s the nostalgic smell of fish balls and soy sauce simmering together. Or it might be the unique taste of the fish balls cooked to perfection. Whatever it is, this fishball noodle soup is a must-try!
Fishball Noodle soup is an Asian recipe from China, but neighboring countries such as Singapore and Malaysia have mastered the art of making this their own. There’s no denying this humble dish is a favorite among many Asians and it’s not hard to see why! The ingredients are easy to find, affordable, and, most importantly, super tasty.
The beauty of this Fishball Noodles recipe lies in its simplicity. The bouncy and flavorful fish balls, the fragrant smell and not too salty taste of the soup, and the not-too-soft or not-too-hard firmness of noodles all come together to create a dish that’s just perfect.
What is Fishballs Noodle Soup made of?
Fishballs are from fish mince or surimi bound with flour and corn starch. Several types of fish can be used to make fish balls. In the Philippines, we commonly have Bangus (milkfish) fish balls, pollocks, or cuttlefish, but on other Asian countries like China and Taiwan, they use whitebait fish or tilapia.
You can buy fishballs in the market or supermarkets. If you prefer to make your own, you may use any fish that you want and even add your twist to the recipe by adding some herbs or spices. For this recipe, I used store-bought fishballs to save time.
Ingredients:
- Precook Udon Noodle Pack
- Chicken Bouillon
- Chicken Broth
- Pepper and Salt
- Veggie of your choice
What type of noodles can I use?
Technically, you can use noodles you want. The most common type of noodles used are the yellow noodles or mee pok and rice vermicelli or also called bee hoon. These are the type I grew up eating and are still my favorite. You can find these at any Asian grocery store.
You may use whole wheat noodles or konnyaku noodles for a healthier version. I haven’t tried cooking with konnyaku noodles before, but I’ve heard they are pretty good for you!
I used udon noodles for this recipe because that’s what I had on hand, but feel free to use the above-mentioned noodles.
How to cook Fishball Noodles?
- Place three cups of chicken broth in the saucepan and add the seafood bouillon or chicken bouillon and the Udon spice pack. Mix and let the mixture boil. Add the fish balls and cook for three more minutes. Season with salt or add more pepper if you prefer.
- Now add the Udon noodles and separate them using a tong. Let the noodles simmer for 5 more minutes. Add the vegetables and cook for three more minutes.
The great thing about this recipe is that it’s quick and easy to make! You can have a delicious bowl of fishball noodles ready in 15 minutes.
Is there a special sauce for this Fishball Noodles Soup?
The sauce combines soy sauce, oyster sauce, rice wine, and sesame oil. This gives the soup a nice umami flavor. If you want it saltier, add 1 tbsp more oyster sauce.
This Fishball Noodles Soup recipe is perfect for a quick and delicious meal, especially during the cold months. It’s hearty, filling and so flavourful! I hope you enjoyed this Asian recipe. Give it a try, and let me know what you think!
Happy Cooking!
Fishball Noodle Soup
Equipment
- Medium Size Sauce Pan
- tong or fork
Ingredients
- 1 pack Udon Noodles pre cooked
- 6-10 pieces Fish balls
- 3 cups Chicken Broth
- 1/2 chicken bouillon
- 1 tsp ground pepper
Instructions
- Place three cups of chicken broth in the saucepan and add the seafood bouillon or chicken bouillon and the Udon spice pack. Mix and let the mixture boil. Add the fish balls and cook for three more minutes. Season with salt or add more pepper if you prefer.
- Now add the Udon noodles and separate them using a tong. Let the noodles simmer for 5 more minutes. Add the vegetables and cook for three more minutes.
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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