5 from 10 votes
Easy 15-min. Fish Ball Noodle Soup
This 15-minute Fish Ball Noodle Soup combines udon noodles, fish balls, bok choy, bean sprouts, and seafood mushrooms in a savory broth seasoned with chicken stock, soy sauce, oyster sauce, and aromatics. The soup balances tender noodles with protein and crisp vegetables for a quick, comforting meal.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
Calories:
994 kcal
Course:
Main Course
Cuisine:
Asian, Chinese, Japanese, Korean
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 994
% 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.