Fish Ball Soup is a point of pride in Taiwanese households. This one is super quick to make with lots of flavor from just a few ingredients that we always keep on hand.
Most fish ball soups served in restaurants are just fish balls, broth, and maybe a sprinkling of scallions or cilantro. For this one, I rounded out the soup with leafy greens like spinach and mushroom for extra flavor.
Use this recipe as a guide and create your own masterpiece. You can add cooked noodles, wontons, dumplings, or chewy nian gao rice cakes to serve it as a complete meal.
Store bought vs. Homemade Fish Balls
The Taiwanese pride themselves on their homemade fish balls. The boss at our local Taiwanese restaurant never fails to mention that their fish balls are homemade.
I have to say, a homemade fish ball when done right can be so good. Soft, fluffy and yet chewy at the same time. They’re usually steamed or added directly to the soup. When the fish balls soak up the soup broth, the perfection of the texture is magnified.
All that said, homemade fish balls are no easy feat. We’re working on our recipe behind the scenes, but I don’t mind store-bought fish balls, particularly when it makes this quick soup even quicker!
You can easily find premade fish balls in the freezer section at your local Chinese grocery. I always keep a pack in the freezer for soups and hot pot or to throw a few into a bowl of noodle soup with a drizzle of our Homemade Chili Oil.
How to make flavorful Chinese soups fast
Over the years, I’ve picked up tricks for making a tasty soup quickly, with just a few ingredients. Sometimes I just don’t have time for a long-simmered Cantonese soup (老火汤), which usually relies on pork bones or chicken to make a complex and yummy stock.
One hardworking ingredient are tiny dried shrimp: 虾皮 (xiāpí) or 小虾米 (xiǎo xiāmi). I always have them in the refrigerator because they achieve a lot of umami flavor in a short time.
What’s more, when combined with chicken stock (even from bouillon paste or canned/boxed stock), they don’t make a soup that tastes overtly fishy, but rather deliciously savory.
Fish Ball Soup Recipe Instructions
Heat the neutral oil in a soup pot over medium-high heat. Cook the mushrooms, white parts of the scallions, and the tiny dried shrimps (if using) for 3-5 minutes, until the mushrooms soften.
Add the chicken stock, water, and the fish balls. Cover and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes until fish balls are cooked through and puffed up.
Uncover and add the spinach, white pepper powder, sesame oil and green parts of the scallions.
Bring everything to a boil, add salt to taste, and serve!
Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube!
Recipe
Fish Ball Soup
Ingredients
- 1 tablespoon neutral oil (such as canola, vegetable, or avocado oil)
- 5 ounces fresh mushrooms (such as beech, white button, baby portobello, oyster, or shiitake; cleaned)
- 1 scallion (finely chopped, with the white and green parts separated)
- 1 teaspoon shrimp flakes (tiny dried shrimp; optional)
- 4 cups chicken stock
- 4 cups water
- 11-12 ounces fish balls (1 pack)
- ½ pound spinach (thoroughly washed and cut into 3-inch/8cm pieces)
- ¼ – ½ teaspoon white pepper
- ½ – 1 teaspoon sesame oil
- Salt (to taste)
Instructions
- Heat the neutral oil in a soup pot over medium-high heat. Cook the mushrooms, white parts of the scallions, and the tiny dried shrimps (if using) for 3-5 minutes, until the mushrooms are softened.
- Add the chicken stock, water, and the fish balls. Cover and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes until fish balls are cooked through and puffed up.
- Uncover and add the spinach, white pepper powder, sesame oil and green parts of the scallions. Bring everything to a boil, add salt to taste, and serve!
