Simple Fish Ball Soup Recipe

fish balls

🥗Healthier: tofu balls

💰Cheaper: homemade fish balls

Tofu balls provide a plant-based option while homemade fish balls can reduce costs.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade to save money.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat option, while canola oil is more budget-friendly.

bok choy

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is nutrient-rich and cabbage is often less expensive.

Start with boiling the soup.

Put 1.3 liters of water in the pan.

Heat the pan.

Add in salt, pepper, sesame oil, and oyster sauce.

Stir and mix.

Cover the pan.

Bring it to a boil, which will take around 3 - 4 minutes.

While waiting for the soup to boil, cut the tofu into 4 triangle pieces.

Cut the shiitake mushroom by removing the stump and slicing into 3 pieces each.

Cut the Chinese cabbage into 1.5 inches in length, separating the stems and leaves.

The soup is just starting to cook and is getting hot now.

Add in 2 cilantro roots, shiitake mushroom, white stems of the spring onions, Chinese cabbage stems, and the tofu.

Give a stir and cover the pan.

Cook for 8 minutes.

After 8 minutes, the soup is boiling vigorously; stir it.

Check that the shiitake mushroom, tofu, and Chinese cabbage stems are soft and cooked.

Add in fish balls and give it another stir.

Add in the Chinese cabbage leaves and the spring onion leaves.

Cover the pan and cook for 2 more minutes.

After 2 minutes, check that the fish balls are cooked; give a stir.

Taste the soup and adjust seasoning if preferred.

Switch off the heat and dish out to serve.

Sprinkle crispy fried shallots on top and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens