Fish Ball Noodle Soup
A comforting bowl of noodles in a light broth with tender fish balls, crunchy cucumber, and earthy wood ear mushrooms, topped with green onions.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
- 8 pieces fish balls
- 200 g dried noodles
- 30 g wood ear mushrooms
- ½ piece cucumber
- 2 stalks green onions
- 4 cups chicken broth
- 1 tbsp soy sauce
- ½ tsp salt
Instructions
- 1
Soak the 30g wood ear mushrooms in warm water until soft, about 20 minutes. Drain and slice thinly.
- 2
Bring 4 cups chicken broth to a boil in a pot. Add the sliced mushrooms and 8 fish balls, simmer for 5 minutes until fish balls are plump and heated through.
- 3
Meanwhile, cook 200g noodles according to package directions until al dente. Drain and divide between two bowls.
- 4
Stir 1 tbsp soy sauce and 0.5 tsp salt into the broth. Taste and adjust seasoning if needed.
- 5
Ladle the hot broth, fish balls, and mushrooms over the noodles. Top with 0.5 cucumber sliced into thin strips and 2 green onions chopped. Serve immediately.
Tools you’ll need
- Large pot
- Colander
- Knife
- Cutting board
- Bowls
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