Bouncy udon noodles, savory fish balls, bok choy, bean sprouts and seafood mushrooms in a warm broth. This quick and easy fish ball noodle soup recipe is ready in 15 minutes. A delicious meal idea that is pure comfort food!
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Fish ball noodle soup is a dish served at Chinese, Japanese or Korean restaurants. There are many variations of this dish using different vegetables, broth or noodles, like rice noodles or wonton noodles.
Fish balls (aka 'fishcakes') are often used in Asian cuisine as a tasty source of protein as it cooks in a matter of minutes and there's no preparation involved!
What are fish balls? Fish balls are deep-fried or boiled balls made of minced seafood, like squid, fish, shrimp, crab, squid, and/or lobster with starch and seasonings. They're available at the Asian market in the cold section in vacuum-sealed packages.
This dish brings me back to my childhood when my mom made us noodle soup. I always ran cold in my hands and feet, so she would feed this to me to warm me up.
Her broth was so flavourful as it was made from scratch, but we're going to simplify this and use store-bought broth.
This is the perfect bowl of noodles to cozy up to when the colder weather hits. It's so quick, simple and filling!
Why you'll love this recipe:
- Easy to make in one-pot!
- Made with simple ingredients.
- Ready in just 15 minutes!
- Great for busy weeknights.
- Family-friendly!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Frozen Udon Noodles: or substitute with fresh udon noodles, ramen, Asian wheat flour noodles, wonton noodles, rice vermicelli or pho noodles cooked to package directions.
- Fish Balls (aka 'fish cake'): these balls or rectangles made of minced white fish, shrimp, crab, lobster, or squid with starch and seasoning. They're available at the Asian grocer in the cold or freezer section. Or substitute with sliced fish cake sheets.
- Green Onion
- Baby Bok Choy: or substitute with chopped regular bok choy, yu choy sum, Chinese broccoli, or napa cabbage.
- Seafood Mushrooms: or substitute with enoki mushrooms, oyster mushrooms, or shiitake mushrooms.
- Soy Bean Sprouts (optional): or substitute with mung bean sprouts.
Soup Base
- Chicken Broth: or substitute with mushroom stock or vegetable stock. Avoid beef broth as it can taste too heavy for this dish.
- Water: room temperature or cold.
- Regular Soy Sauce: or substitute with low sodium soy sauce, light soy sauce, tamari sauce, or coconut aminos.
- Oyster Sauce: or substitute with vegetarian stir-fry sauce.
- Mirin: a Japanese sweet cooking rice wine. Or substitute with two drops of rice vinegar and ⅛ teaspoon sugar.
- Sesame Oil: or substitute with a sprinkle of sesame seeds or omit if you're allergic.
- Garlic
- Green Onion
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
Expert Tips
- Wash the bok choy a few times between the leaves to remove dirt.
- Rinse the beansprouts a few times and strain well to remove natural odors.
- Blanch the frozen udon just until loosened and don't over blanch or it'll be soggy.
- Thoroughly cook the fish balls. Cooked fish balls should float to the top or have an internal temperature of 145 F with a digital instant read thermometer.
- Don't over blanch the vegetables and only blanch until softened or they will become soggy or distort the taste of your broth.
Instructions
Below are step-by-step instructions on how to make fish ball udon soup:
- In a medium-sized pot filled with enough water, bring to a boil on medium-high heat. Blanch udon noodles just until loosened, about 30 seconds. Strain the noodles and shake out excess water. Divide the noodles between two large serving bowls.
- In the same empty pot, add the soup base ingredients as listed above and stir to mix. Cover and bring to a boil on medium-high heat.
- Once boiling, add the 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 the bok choy and seafood mushrooms in the broth until softened, about 2 minutes. Remove with a slotted spoon and divide between the bowls.
- Blanch the beansprouts in the broth for 30 seconds and remove with a slotted spoon and divide between the bowls.
- Pour equal amounts of the hot broth into each bowl. Garnish the noodle soup with extra green onions. Season with extra oyster sauce to taste if needed. Enjoy hot!
Storage & Reheating
- Fish ball noodle soup is best enjoyed fresh but it can be stored for up to 4 days in the fridge in airtight containers, once cooled. I recommend storing the soup separate from the noodles, fish balls and vegetables to prevent the noodles from going soggy. To enjoy, re-boil everything on the stovetop until hot throughout.
- Freezer-friendly? I don't recommend freezing fish ball noodle soup as the noodles and vegetables will change in texture.
Pairing Suggestions
Fish ball noodle soup serves well with:
- starters like salad with Japanese ginger salad dressing, korokke, shrimp tempura, panko shrimp or ebi mayo.
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like chicken katsu, tonkatsu, soy sauce chicken, oven-roasted char siu or air fryer char siu, or Chinese roasted pork belly.
FAQ
Fish ball noodle soup can be made up to 4 days in advance and stored into airtight containers in the fridge, once cooled. I recommend storing the soup separate from the noodles, fish balls and vegetables. To enjoy, re-boil everything in a medium pot on medium-high heat until hot throughout.
Raw fish balls last 5 days after the package has been opened but you can freeze the uncooked fish balls in a freezer-friendly bag for up to 3 months or until you see freezer-burn.
Fish balls should be gluten-free as they're made of minced seafood, starch and salt but it's always best to check the package ingredients to determine this as most won't clearly indicate if they are gluten-free or not.
📖 Recipe
Easy 15-min. Fish Ball Noodle Soup
Ingredients
- 1.10 lb udon noodles frozen or fresh kind
- 12 fish balls (choose any flavor of your choice)
- 1 green onion finely chopped, optional garnish
- 8 baby bok choy halved, rinsed & strained
- ½ cup bean sprouts rinsed a few times & strained
- 5.29 oz seafood mushrooms or enoki mushrooms, ends trimmed, rinsed & strained
Soup Base
- 2 cups chicken broth low-sodium, or mushroom stock
- 2 cups water room temperature or cold
- ½ tablespoon regular soy sauce or light soy sauce
- 2 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 teaspoon mirin or 2 drops rice vinegar + ⅛ teaspoon sugar
- ½ teaspoon sesame oil
- 1 garlic clove minced
- 1 green onion finely chopped
Instructions
- In a medium-sized pot filled with enough water, bring to a boil on medium-high heat. Blanch udon noodles just until loosened, about 30 seconds. Strain the noodles and shake out excess water. Divide the noodles between two large serving bowls.
- In the same empty pot, add the soup base ingredients as listed above and stir to mix. Cover and bring to a boil on medium-high heat.
- Once boiling, add the 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 the bok choy and seafood mushrooms in the broth until softened, about 2 minutes. Remove with a slotted spoon and divide between the bowls.
- Blanch the beansprouts in the broth for 30 seconds and remove with a slotted spoon and divide between the bowls.
- Pour equal amounts of the hot broth into each bowl. Garnish the noodle soup with extra green onions. Season with extra oyster sauce to taste if needed. Enjoy hot!
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.