Easy 15-min. Fish Ball Noodle Soup
Bouncy udon noodles, savory fish balls, bok choy, bean sprouts and seafood mushrooms in a warm broth. This one-pot, easy fish ball noodle soup recipe uses simple ingredients and is ready in just 15 minutes! A comforting meal that's family-friendly, restaurant-quality, and perfect for busy weeknights.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.10 lb udon noodles (frozen or fresh kind)
- 12 fish balls
- 1 green onion (finely chopped, optional garnish)
- 8 baby bok choy (halved, rinsed & strained)
- 1/2 cup bean sprouts (rinsed & strained)
- 5.29 oz seafood mushrooms (or enoki mushrooms)
- 2 cups chicken broth (low-sodium, or mushroom stock)
- 2 cups water (room temperature or cold)
- 1/2 tbsp regular soy sauce (or light soy sauce)
- 2 tbsp oyster sauce (or vegetarian stir-fry sauce)
- 1 tsp mirin
- 1/2 tsp sesame oil
- 1 garlic clove (minced)
- 1 green onion (finely chopped)
Instructions
- 1
Trim and remove the ends of the mushrooms, then rinse and strain them. Divide the mushrooms into smaller bunches. Set aside.
- 2
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.
- 3
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.
- 4
Once boiling, add the fish balls. Cover and boil for 6-7 minutes, until they float. Remove with a slotted spoon and divide between the serving bowls.
- 5
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.
- 6
Blanch the beansprouts in the broth for 30 seconds and remove with a slotted spoon and divide between the bowls.
- 7
Pour and divide the broth between the bowls. Garnish with extra green onions and add extra oyster sauce to taste, if needed. Enjoy hot!