Craving a hot, comforting bowl after a hectic day? This easy fish ball noodle soup recipe takes just 15 minutes to pull together. You get chewy, bouncy udon noodles swimming in a deeply savory, steaming broth.
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This comforting bowl brings me back to my childhood, when my mother would simmer it on freezing days to quickly warm us up. Simmering standard chicken stock with soy sauce, oyster sauce, sweet mirin, sesame oil, and fresh aromatics creates a rich, layered soup base without hours of boiling.
Why My Recipe Works
- Direct-simmer stock: Simmering the fish balls in the broth releases seafood oils, creating a rich, savory stock.
- Flash-loosened udon: Briefly heating the noodles until they separate prevents them from becoming mushy.
- Residual heat cooking: Adding the vegetables in the final minute keeps them tender-crisp and vibrant.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Frozen Udon Noodles: Chewy, pre-cooked noodles with a springy texture. (Sub: Fresh udon or kalguksu)
- Frozen Fish Balls: Add a bouncy texture and rich seafood umami. Cook directly from frozen for a snappier bite. (Sub: Fresh fish balls or fish cakes)
- Green Onion: Thinly sliced on an angle.
- Baby Bok Choy: Stays tender-crisp; avoid overcooking. (Sub: Chopped regular bok choy, yu choy sum, or napa cabbage)
- Seafood Mushrooms: Mild, earthy flavor with a crisp texture. (Sub: Enoki or thinly sliced oyster mushrooms)
- Soybean Sprouts: Add fresh crunch; rinse well before using. (Sub: Mung bean sprouts)
Soup Base
- Chicken Broth: Rich, savory base. (Sub: Dashi stock)
- Water: Lightens the broth.
- Regular Soy Sauce: Adds savory depth and color. (Sub: Light or low-sodium soy sauce)
- Oyster Sauce: Boosts umami. (Sub: Vegetarian stir-fry sauce)
- Mirin: Adds subtle sweetness.
- Sesame Oil: Use the toasted kind.
- Garlic: Use fresh, finely minced.
- Green Onion: Finely chopped for garnish.
Note: These ingredients are typically available at most Asian grocery stores or you can check online.
Instructions
Below are step-by-step instructions on how to make fish ball udon soup:
- Prepare the mushrooms: Trim off the ends, rinse, and drain well. Separate into small bunches and set aside.
- Blanch the noodles: Bring a medium pot of water to a boil over medium-high heat. Blanch the udon just until loosened, about 30 seconds. Drain well, shake off excess water, and divide between two large serving bowls.
- Make the broth: Empty the pot, add all the soup base ingredients, and stir to combine. Cover and bring to a boil over medium-high heat.
- Cook the fish balls: Add the fish balls to the boiling broth, cover, and boil for 6-7 minutes, or until they float. Remove with a slotted spoon and divide between the bowls.
- Blanch the vegetables: Add the bok choy and seafood mushrooms to the broth and cook until just tender, 1-2 minutes. Remove with a slotted spoon and divide between the bowls. Blanch the bean sprouts for 30 seconds, then remove and divide between the bowls.
- Serve: Ladle the hot broth into each bowl. Garnish with green onions and add more oyster sauce to taste, if desired. Serve immediately.
Expert Tips
- Drain bean sprouts well after rinsing to prevent excess water from diluting the broth.
- Slice bok choy lengthwise through the core for even cooking in seconds.
- Skim the broth regularly to keep the seafood soup base clear and clean.
- Cook frozen fish balls directly from frozen to preserve their signature bouncy texture.
Variations
- Fiery Chili: Stir in 1-3 teaspoons of Sichuan chili crisp or mala paste for a spicy, numbing kick.
- Vegetarian: Replace fish balls with fried tofu puffs and use mushroom or vegetable stock and vegetarian stir-fry sauce instead of chicken broth and oyster sauce.
- Seafood Deluxe: Add jumbo shrimp and sea scallops during the final 2 minutes of boiling, until pink and opaque.
Pairing Suggestions
Fish ball noodle soup pairs well with:
- Shrimp Tempura: Light, crispy seafood adds a satisfying crunch to chewy udon.
- Stir-Fried Snow Pea Leaves: Garlicky, tender greens add fresh flavor and texture to the rich broth.
- Chicken Karaage: Crispy, juicy chicken adds a savory contrast to the clean seafood soup.
Storage & Reheating
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. Keep noodles separate from the broth to prevent them from becoming soggy.
- Freezer: Freeze the broth and fish balls (without noodles or vegetables) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating Refrigerated Leftovers: Reheat the broth and fish balls on the stovetop over medium heat for about 5 minutes. Add noodles and vegetables just before serving.
- Reheating Frozen Components: Simmer thawed broth and fish balls over medium heat until hot, then add fresh noodles and vegetables before serving.
FAQ
How do I keep udon soup broth clear?
Blanch and rinse udon noodles separately before adding them to the bowl. Cooking noodles directly in the broth releases excess starch, which can make the soup cloudy and thick.
Why did my udon noodles turn mushy?
Frozen pre-cooked udon noodles only need about 30 seconds to loosen. Simmering them in the broth too long breaks down their chewy texture and makes them soft.
How do I fix salty udon soup broth?
Add warm water or unsalted stock, 2 tablespoons at a time, to balance the saltiness. Fish balls naturally release salt as they cook, so taste the broth before adding extra soy sauce or oyster sauce.
📖 Recipe
15-min. Easy Fish Ball Noodle Soup
Craving a hot, comforting bowl after a hectic day? This easy fish ball noodle soup recipe takes just 15 minutes to pull together. You get chewy, bouncy udon noodles swimming in a deeply savory, steaming broth.
Ingredients
- 1.10 lb udon noodles frozen or fresh kind
- 12 fish balls
- 1 green onion finely chopped
- 8 baby bok choy halved, rinsed & strained
- ½ cup bean sprouts rinsed & strained
- 5.29 oz seafood mushrooms or enoki mushrooms
Soup Base
- 2 cups chicken broth low-sodium
- 2 cups water room temp.
- ½ tablespoon regular soy sauce or light soy sauce
- 2 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 teaspoon mirin
- ½ teaspoon sesame oil toasted kind
- 1 garlic clove minced
- 1 green onion finely chopped
Instructions
- Prepare the mushrooms: Trim off the ends, rinse, and drain well. Separate into small bunches and set aside.
- Bring a medium pot of water to a boil over medium-high heat. Blanch the udon just until loosened, about 30 seconds. Drain well, shake off excess water, and divide between two large serving bowls.
- Empty the pot, add all the soup base ingredients, and stir to combine. Cover and bring to a boil over medium-high heat.
- Add the fish balls to the boiling broth, cover, and boil for 6-7 minutes, or until they float. Remove with a slotted spoon and divide between the bowls.
- Add the bok choy and seafood mushrooms to the broth and cook until just tender, 1-2 minutes. Remove with a slotted spoon and divide between the bowls. Blanch the bean sprouts for 30 seconds, then remove and divide between the bowls.
- Ladle the hot broth into each bowl. Garnish with green onions and add more oyster sauce to taste, if desired. Serve immediately.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 994kcal | Carbohydrates: 187g | Protein: 49g | Fat: 9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 8mg | Sodium: 4956mg | Potassium: 397mg | Fiber: 20g | Sugar: 32g | Vitamin A: 20244IU | Vitamin C: 211mg | Calcium: 538mg | Iron: 4mg
Steven Low
Nice comfort food
Christie Lai
Absolutely! Thanks so much for making it!
Rosemary
As soon as I read thick and chewy udon noodles I was sold! I am a big fan of the thick noodles in Asian food !
Katherine | Love In My Oven
It is SO cold here!! What a warm and comforting dish. This would certainly warm me up!
Heidi | The Frugal Girls
Your suggestions for changing up the flavors were so helpful! I really like the versatility of this recipe.