Chewy udon noodles and bouncy fish balls are served in a hot, savory broth with tender-crisp vegetables. This easy fish ball noodle soup recipe is ready in just 15 minutes. The seasoned broth comes together quickly for a warm, comforting meal.
Jump to:
This fish ball noodle soup is a fusion noodle dish inspired by Chinese and Japanese cuisine, featuring bouncy fish balls, thick udon noodles, vegetables, and a savory broth.
I make this on busy weeknights when I'm looking for something quick and satisfying, especially when the cold weather hits. Instead of thick wheat noodles or rice noodles, I like using udon for its bouncy, chewy texture.
I found that briefly blanching the udon separately keeps the noodles chewy and prevents excess starch from clouding and thickening the broth.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Frozen Udon Noodles: Use pre-cooked frozen udon for the best thick, bouncy, and chewy texture. Find it in the freezer section of most Asian grocery stores.
- Fish Balls: Fresh or frozen fish balls both work.
- Green Onion: Finely chop for garnish.
- Baby Bok Choy: Slice lengthwise through the core so it cooks evenly. Chopped regular bok choy, yu choy sum, or napa cabbage also work.
- Seafood Mushrooms: Trim off the ends and separate into small bunches. Enoki mushrooms also work.
- Soybean Sprouts: Rinse and drain well before using. Mung bean sprouts also work.
Soup Base
- Low-sodium Chicken Broth
- Water
- Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
- Oyster Sauce: Vegetarian stir-fry sauce also works.
- Mirin
- Toasted Sesame Oil
- Garlic: Use fresh, finely minced garlic.
- Green Onion: Finely chop.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Drain the vegetables well so excess water doesn't dilute the savory broth.
- Keep the broth simmering as you blanch the vegetables so they cook quickly and evenly.
- Serve the soup immediately to keep the udon chewy and vegetables tender-crisp.
Instructions
Below are step-by-step instructions on how to make fish ball udon soup:
- Prepare the mushrooms: Trim off the ends of the mushrooms, 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 frozen 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 broth. Cover, reduce to medium heat, and simmer for 6-7 minutes, or until the fish balls are heated through and float to the surface. 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 for 1-2 minutes, until tender-crisp. Remove with a slotted spoon and divide between the bowls. Add the bean sprouts and blanch 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.
Storage & Reheating
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. Keep the udon, vegetables, and broth in separate containers to prevent the noodles and vegetables from becoming soggy.
- Freezer: I don't recommend freezing this soup because the udon and vegetables won't retain their best texture.
- Reheating: Simmer the broth and fish balls over medium heat for about 5 minutes, or until hot. Add the noodles and vegetables during the final minute, just until heated through.
Variations
- Spicy: Stir 1-3 teaspoons of Sichuan chili crisp or mala paste into the broth for extra heat.
- Vegetarian: Replace the fish balls with fried tofu puffs. Use mushroom broth and vegetarian stir-fry sauce instead of chicken broth and oyster sauce.
Pairing Suggestions
Serve fish ball noodle soup with:
- Stir-Fried Snow Pea Leaves: Garlicky, tender greens add freshness alongside the savory broth.
- Shrimp Tempura: Light, crispy shrimp adds a crunchy contrast to the soft, chewy noodles.
- Japanese Cucumber Salad: Cool, crisp cucumbers add a refreshing contrast to the hot soup.
FAQ
Blanch the udon separately and drain well before assembling the soup. Cooking udon directly in the broth releases starch, which can make it cloudy and thick.
The noodles were likely cooked too long or left sitting in the hot broth. Blanch pre-cooked udon just until loosened, about 30 seconds, and serve the soup immediately.
Dilute the broth with warm water or unsalted broth, a few tablespoons at a time, until balanced. Taste before adding extra soy sauce or oyster sauce.
More like this
Check out my other noodle recipes:
📖 Recipe
15-Minute Easy Fish Ball Noodle Soup
Ingredients
- 1.10 lb udon noodles frozen kind
- 12 fish balls
- 8 baby bok choy sliced lengthwise, rinsed, drained
- ½ cup soybean sprouts or mung bean sprouts, rinsed, drained
- 5.29 oz seafood mushrooms
- 1 green onion finely chopped for garnish
Soup Base
- 2 cups chicken broth low-sodium
- 2 cups water room temperature
- ½ tablespoon regular soy sauce or light soy sauce
- 2 tablespoon oyster sauce
- 1 teaspoon mirin
- ½ teaspoon sesame oil toasted kind
- 1 garlic clove minced
- 1 green onion finely chopped
Instructions
- Trim off the ends of the mushrooms, 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 frozen 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 broth. Cover, reduce to medium heat, and simmer for 6-7 minutes, or until the fish balls are heated through and float to the surface. Remove with a slotted spoon and divide between the bowls.
- Add the bok choy and seafood mushrooms to the broth and cook for 1-2 minutes, until tender-crisp. Remove with a slotted spoon and divide between the bowls. Add the bean sprouts and blanch 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.
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.