Easy 15-min. Fish Ball Noodle Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
994 kcal
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Course
Main Course
Easy 15-min. Fish Ball Noodle Soup
Description
The recipe uses frozen or fresh udon noodles briefly blanched to loosen and separated before assembling the soup. A flavorful broth is made from chicken broth, soy sauce, oyster sauce, mirin, sesame oil, garlic, and scallions, providing a savory and umami-rich base.
Fish balls are cooked in the broth until they float, indicating doneness, then removed and distributed to serving bowls alongside blanched bok choy, seafood mushrooms, and bean sprouts. The hot broth is poured over the noodles and other ingredients, garnished with fresh green onions.
This preparation yields a balanced soup featuring tender noodles, firm fish balls, and vibrant vegetables in a warm, lightly seasoned broth. The method is practical for a fast, nourishing meal without extensive preparation or cook time.
Ingredients
- 1.10 lb udon noodles frozen or fresh kind (feel free to double the amount if you want more noodles)
- 12 fish balls store-bought (choose any flavor!)
- 1 green onion finely chopped for garnishing
- 8 baby bok choy halved, rinsed & strained
- ½ cup bean sprout rinsed a few times & strained
- 5.29 oz seafood mushroom or enoki mushrooms/oyster mushrooms with ends trimmed, rinsed & strained
Soup Base
- 2 cups chicken broth or mushroom stock, low-sodium
- 2 cups water room temperature or cold
- ½ tablespoon soy sauce regular
- 2 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 teaspoon mirin or 2 drop rice vinegar + ⅛ teaspoon sugar
- ½ teaspoon sesame oil
- 1 garlic minced, clove
- 1 green onion finely chopped
Instructions
- In a medium-sized pot filled with enough water, bring to a boil on high heat. Blanch frozen udon noodles in hot boiling water for 30 seconds or just until loosened and strain the noodles in a colander. Divide the noodles between two large serving bowls. (If you're using fresh udon or other noodles, cook according to package directions).
- In the same empty pot, add soup base ingredients as listed above and stir to mix. Cover and bring to a boil on high heat.
- Uncover the lid, add fish balls, cover and boil for 6-7 minutes until they float. Remove the fish balls with a slotted spoon and divide between the serving bowls.
- Then blanch bok choy, seafood mushroom and bean sprouts in the hot broth until softened (2 minutes for bok choy/mushrooms and 30 seconds for bean sprouts). Remove the vegetables with a slotted spoon and divide between two large serving bowls.
- Pour equal amounts of the hot broth over the noodles. Garnish the noodle soup with green onions. Feel free to add more oyster sauce to taste if needed. Enjoy hot!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 994 kcal
% Daily Value*
| Calories | 994kcal | 50% |
| Carbohydrates | 187g | 62% |
| Protein | 49g | 98% |
| Fat | 9g | 14% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.5g | 3% |
| Cholesterol | 8mg | 3% |
| Sodium | 4956mg | 207% |
| Potassium | 397mg | 8% |
| Fiber | 20g | 80% |
| Sugar | 32g | 64% |
| Vitamin A | 20244IU | 405% |
| Vitamin C | 211mg | 234% |
| Calcium | 538mg | 54% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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