Fish Ball & Noodle Soup

Name: Fish Ball & Noodle Soup
Yield: Serves 4
Cuisine: China
Ingredients: sliced fresh red or green chillies and light soy sauce, to serve; sliced fresh red or green chillies and light soy sauce, to serve; fresh coriander/cilantro leaves, to garnish; sliced fresh red or green chillies and light soy sauce, to serve; 2 spring onions/scallions, chopped; fresh coriander/cilantro leaves, to garnish; 15 ml/1 tbsp sesame oil; 2 spring onions/scallions, chopped; 15 g/½ oz/1 tbsp preserved winter vegetable (tung choy); 2.5 ml/½ tsp ground black pepper; 15 ml/1 tbsp light soy sauce; 15 g/½ oz/1 tbsp preserved winter vegetable (tung choy); 1 fish stock/bouillon cube; 24 store-bought fish balls; 800 ml/scant 1½ pints/3½ cups boiling water; 1 fish stock/bouillon cube; 150 g/5 oz mung bean noodles

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

A dish with a long history and peasant beginnings, fish ball noodles are considered to be comfort food. This particular noodle soup is sold by hawkers all over China and South-east Asia. Traditionally regarded as a late-night supper dish, it has been known to soothe the hunger pangs of mahjong players, who clatter their tiles through the night in Hong Kong, Singapore, New York and around the world.

Ingredients

Asia
China
Shanghai
Supper
Pescatarian
Soup

Ingredients

Method