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Fish Ball Noodle Soup

Fish ball noodle soup is an Asian dish for 4 people, ready in 40 minutes and rated easy, for €3.30 per serving. The key is blending cold cod with egg white until elastic, which gives light, plump fish balls floating in a clear ginger broth.

Tonight, a big Asian noodle soup with light, cloud soft fish balls, it warms up the whole family.

Fish Ball Noodle Soup
Total time
40 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Winter, Summer, Fall
The kids
They generally like it

This soup plays on contrasting textures, with tender, cloud soft fish balls, slippery rice noodles, and pak choi that stays crisp right in the bowl. The ginger and soy sauce broth stays clear and fragrant without feeling heavy, wrapping every bite without overpowering it.

It's the kind of dish to make on a weeknight when you want something comforting without spending hours in the kitchen, or on a cozy winter Sunday with the whole family. Kids usually love fishing the balls out of their bowl, and Mon Chou designed this recipe to stay simple even with ingredients that feel a bit different from everyday cooking.

The ingredients

4 people

Fish counter

  • Cod fillets 500 g

Dairy

  • Egg white 1

Pantry

  • Cornstarchoften in the pantry 2 tbsp
  • Rice vermicelli 200 g
  • Chicken brothoften in the pantry 1.2 l
  • Soy sauceoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh ginger 1 piece
  • Pak choi 2
  • Scallions 3 sprigs

Allergens Fish, Eggs, Soy, Gluten

The step by step recipe

  1. Blend the cod with the egg white, cornstarch, a bit of grated ginger and a pinch of salt.

    Keep the fish cold until the last moment, so the mixture stays well bound.

  2. Heat the broth with the remaining ginger and soy sauce without letting it boil hard. 8 min

    A broth that simmers gently stays clear, a broth that boils hard turns cloudy.

  3. Shape balls using two wet spoons, drop them into the broth and let them poach. 6 min

    They're ready when they float to the surface and puff up.

  4. Drop the rice vermicelli into boiling water off the heat, drain and divide them into bowls. 5 min

    Rinse them under cold water so they don't stick together.

  5. Add the sliced pak choi to the broth for one minute, pour over the noodles and sprinkle with scallions. 2 min

    Keep the leaves crisp, they keep cooking once in contact with the hot broth.

Our tips to get it right

  • Wet your two spoons well before shaping the balls, the mixture won't stick and you'll get even, round shapes.
  • If your fish mixture feels too soft to hold together, add half a tablespoon more cornstarch rather than overworking it.
  • Cook the rice noodles right before serving, they keep softening in hot water and turn mushy if they sit too long.

The variations

  • Swap the cod for hake or monkfish, the result stays just as tender as long as the fish is white and bone free.
  • For a vegetarian version, replace the fish balls with firm tofu blended with an egg white and the same amount of cornstarch.
  • For rushed kids, serve just the broth with the balls and noodles, and keep the pak choi on the side for anyone who skips greens.

What to serve it with

  • A few fresh cilantro leaves
  • A squeeze of lime
  • A cup of hot green tea

Storage

The broth and fish balls keep for 2 days in the refrigerator in a sealed container, stored separately from the noodles which would turn soft. Raw or cooked fish balls freeze well for up to a month, to poach or reheat straight in simmering broth. Reheat gently without a hard boil to keep the broth clear.

Questions about this dish

Can you use a different fish instead of cod?

Yes, any firm white fish works well, like hake, monkfish or whiting. Avoid fatty fish, which make the mixture harder to shape.

Can you make the fish balls ahead of time?

Yes, you can shape the raw balls the day before and keep them in the fridge in a sealed container. Poach them in hot broth right before serving so they stay soft.

Do fish balls freeze well?

Yes, raw or already poached, they freeze easily for up to a month. Thaw them in the fridge before dropping them into hot broth.

How do you keep the fish balls from falling apart in the broth?

The mixture needs to be very cold and well bound with cornstarch and egg white. Poach them in a gently simmering broth, never a hard boil, so they hold their shape.

How long does it take to make a fish ball noodle soup?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fish ball noodle soup?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish ball noodle soup cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, soy, gluten. Always check the labels of the products you buy.

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