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.
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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