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Ching’s Fish Ball Noodle Soup
This fish balls are easy to make with a food processor - and make a very comforting soup, especially for cooler weather.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 2 Servings
Calories: 509 kcal
Ingredients:
For the Fish Balls:
- 7- ounces (200 g) whole haddock fillets, skinned, and finely chopped
- 2- ounces (55 g) squid, cleaned
- Pinch of sea salt flakes
- Pinch of ground white pepper
- 1 teaspoon rice wine
- 1 tablespoon cornstarch
- 1 large egg white
- 1 teaspoon oyster sauce
- 1 tablespoon finely sliced cilantro stems
For the Broth:
- 1 1/2 quarts (1.4 L) fresh fish stock
- 5 1/4- ounces (150 g) Napa cabbage, cut into 1-inch (2.5 cm) slices
- 7- ounces (200 g; about 4 cups) cooked vermicelli rice noodles
- Pinch of sea salt flakes
- Pinch of ground white pepper
- 1 tablespoon tamari or low-sodium light soy sauce
- 1 teaspoon toasted sesame oil
To Serve:
- 1 teaspoon chili oil, or to taste
- Cilantro leaves
- 1 tablespoon finely chopped chives
Preparation:
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Place the haddock and squid in a food processor, season with the salt, white pepper, rice wine or dry sherry, the cornstarch, egg white, and oyster sauce, and blend well until airy and light. Sprinkle in the cilantro stems, and mix well. Using 2 tablespoons, pass some of the fish mixture from spoon to spoon, turning the mixture until an oval ball (quenellis formed—you should get 12 balls.
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Add the fish stock to a large wok, and bring to a simmer. Add the Napa cabbage, and cook for 1 minute. Add the cooked noodles, and season with sea salt and white pepper.
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Turn the heat to medium, and gently add the fish balls to the wok. Cook for 2—3 minutes until the fish balls float to the surface and turn opaque white.
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Season with the tamari or light soy sauce and sesame oil.
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Divide the noodles between two bowls, ladle in the stock and cabbage, and place six fish balls into each bowl. Drizzle with the chili oil, sprinkle over the cilantro leaves and chives, and serve immediately.
Notes:
Tips
- If you do not have access to fresh fish stock, I do have two suggestions. Bottled clam juice is easy to find and I think works fairly well. My preferred approach is to save shrimp shells whenever I cook shrimp. I store them in the freezer. Boil these us with water for a super quick broth with the essence of the sea.
Nutrition Facts
Ching’s Fish Ball Noodle Soup
Amount Per Serving
Calories 509
Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 82mg3%
Carbohydrates 80g27%
Fiber 4g16%
Protein 33g66%
* Percent Daily Values are based on a 2000 calorie diet.
