Fish Ball Noodle Soup. Thick chewy udon noodles swimming in a warm chicken broth accompanied with bouncy delicious fish balls, bok choy, bean sprouts, mushrooms and green onions. A quick meal idea for lunch or dinner. Ready in less than 15 minutes.
It’s been super cold here in Canada (thank you polar vortex!) and I feel like my hands are going to fall off as I type this blog post! So the best way to warm up is with a delicious savoury udon noodle soup with fish balls and veggies! In fact, whenever I am frigid cold I will make myself something soupy and with one sip I am instantly warm again!
Easy to make!
I love making this fish ball noodle soup recipe for me and my husband. It’s incredibly quick and super easy especially if have you fish balls in the freezer. Now I’m going to clear, I won’t be teaching you how to make fish balls, there are plenty of online recipes for that. But I am going to teach how you this meal and mainly how to season that broth so it’s extra delicious!
So comforting!
There’s something very comforting about noodles in soup. It really brings me back to my childhood when my mom would make us noodle soup often. She knew I had very poor circulation so she’s always trying to get me to eat warming foods. She had her own version of noodle soup as well and hers was a vermicelli with protein and veggies.
But the best part was her broth, it was always so flavourful because it was homemade. My mom ain’t the type to use store bought broth because A) it’s costly B) she really enjoys making things from scratch to control the ingredients. But today, I want to make this recipe easy peasy so feel free to use store bought broth or homemade! Whatever you have on hand.
Is fish ball soup healthy?
It definitely can be if you use quality ingredients and fish balls with simple ingredients that you can recognize. You can also pack this noodle soup with lots of veggies to make it even healthier!
What fish is fish ball made from?
It’s usually made from Pollock or Cuttlefish.
How long do fish balls last?
Usually 5 days after the package has been opened. Tip: freeze the rest and it’ll last for months until freezer burn forms!
Do I have to use udon noodles?
No, feel free to use any noodles you have on hand! The broth really pairs well with most noodle types.
What does udon noodle mean?
It’s a thick chewy wide Japanese noodle made of wheat flour and is often used in Japanese cuisine.
Do udon noodles have egg?
No, they contain wheat, flour, and water
Other recipes you may like!
CHAR SIU
UDON CARBONARA
WONTON NOODLE SOUP
MUSHROOM UDON SOUP NOODLES
ROSE SHRIMP UDON NOODLES
SESAME SAUSAGE UDON STIR-FRY
FISH CAKE UDON STIR FRY
STIR FRIED VEGETABLE TOFU UDON
For this recipe
You will need the following ingredients for this easy fish ball noodle soup recipe:
- 8-10 fish balls, or as many as desired
- 2-4 frozen udon cakes (reduce to 2 if you prefer a smaller serving)
- 1 stalks green onions, finely sliced (optional garnish)
- 2-3 cups Bok Choy, sliced into half
- 1 cup bean sprouts, washed
- 150 grams seafood mushrooms, washed
Fish ball noodle soup base:
- 2 cups chicken broth
- 2 cups water
- ½ tablespoon soy sauce
- 2 tablespoon oyster sauce
- 1 teaspoon rice mirin
- ½ teaspoon sesame oil
- 1 teaspoon garlic minced
- 1 stalk green onion, finely sliced
How to make fish ball soup with noodles
- In a medium size pot filled with water, bring it to a boil. Lower your frozen udon noodle cakes into the hot boiling water and loosen. Once loosened, about 30-40 seconds, strain immediately. Any longer and the noodles will go soggy. Divide the noodles and transfer to serving bowls.
- In the same pot, fill it with your soup ingredients and mix. Bring to a boil.
- Then add fish balls and allow them to boil for 8 minutes, uncovered.
- As your fish balls are boiling in the soup, add bok choy, seafood mushroom and bean sprouts and blanch until both ingredients are cooked, about 2 minutes for bok choy and seafood mushrooms, and 1 minute for bean sprouts. Remove veggies with a slotted spoon. Divide the veggies and place them over top of your udon noodles.
- Remove the fish balls, divide the portion and place over top of noodles.
- Lastly, divide and pour your soup into each bowl of noodles and garnish with green onions (optional). Serve hot and enjoy! If you want the soup saltier, add 1 tablespoon more of oyster sauce.
Give it a try!
Well I hope you give my Fish Ball Noodle Soup recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this recipe for fish ball noodle soup, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my homemade fish balls noodle soup, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
Easy Fish Ball Noodle Soup (15-min. Recipe)
Ingredients
- 8-10 store-bought fish balls or as many as desired
- 1000 grams udon noodle reduce to 2 if you prefer a smaller serving
- 1 stalk green onion finely sliced (optional garnish)
- 2-3 cups Bok Choy sliced into half
- 1 cup bean sprouts washed
- 150 grams seafood mushrooms divided up and washed
Fish ball noodle soup base:
- 2 cups chicken broth
- 2 cups water
- ½ tablespoon regular soy sauce
- 2 tablespoon oyster sauce
- 1 teaspoon mirin
- ½ teaspoon sesame oil
- 1 teaspoon garlic minced
- 1 stalk green onion finely sliced
Instructions
- In a medium size pot filled with water, bring it to a boil. Lower your frozen udon noodle cakes into the hot boiling water and loosen. Once loosened, about 30-40 seconds, strain immediately. Any longer and the noodles will go soggy. Divide the noodles and transfer to serving bowls.
- In the same pot, fill it with your soup ingredients and mix. Bring to a boil.
- Then add fish balls and allow them to boil for 8 minutes, uncovered.
- As your fish balls are boiling in the soup, add bok choy, seafood mushroom and bean sprouts and blanch until both ingredients are cooked, about 2 minutes for bok choy and seafood mushrooms, and 1 minute for bean sprouts. Remove veggies with a slotted spoon. Divide the veggies and place them over top of your udon noodles.
- Remove the fish balls, divide the portion and place over top of noodles.
- Lastly, divide and pour your soup into each bowl of noodles and garnish with green onions (optional). Serve hot and enjoy! If you want the soup saltier, add 1 tablespoon more of oyster sauce.
Heidi | The Frugal Girls
Your suggestions for changing up the flavors were so helpful! I really like the versatility of this recipe.
Katherine | Love In My Oven
It is SO cold here!! What a warm and comforting dish. This would certainly warm me up!
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 !