Fish Ball Soup
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.
Servings: 4
Calories: 165kcal
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!
Nutrition
Calories: 165kcal | Carbohydrates: 14g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 497mg | Potassium: 650mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5347IU | Vitamin C: 17mg | Calcium: 97mg | Iron: 2mg