Fish Ball Noodle Soup Recipe

If you've ever stopped by at a streetside eatery in the streets of Hong Kong, you've likely seen this on the menu! Try making it on your own at home!

Ingredients
1.10 lb udon noodles frozen or fresh kind (feel free to double the amount if you want more noodles)
12 fish balls store-bought (choose any flavor!)
1 green onion finely chopped for garnishing
8 baby bok choy halved, rinsed & strained
½ cup bean sprouts rinsed a few times & strained
5.29 oz seafood mushrooms or enoki mushrooms/oyster mushrooms with ends trimmed, rinsed & strained

Soup Base

2 cups chicken broth or mushroom stock, low-sodium
2 cups water room temperature or cold
½ tablespoon regular soy sauce
2 tablespoon oyster sauce or vegetarian stir-fry sauce
1 teaspoon mirin or 2 drop rice vinegar + ⅛ teaspoon sugar
½ teaspoon sesame oil
1 garlic clove minced
1 green onion finely chopped

Instructions

1. In a medium-sized pot filled with enough water, bring to a boil on high heat. Blanch frozen udon noodles in hot boiling water for 30 seconds or just until loosened and strain the noodles in a colander. Divide the noodles between two large serving bowls. (If you're using fresh udon or other noodles, cook according to package directions).
2. In the same empty pot, add soup base ingredients as listed above and stir to mix. Cover and bring to a boil on high heat.
3. Uncover the lid, add fish balls, cover and boil for 6-7 minutes until they float. Remove the fish balls with a slotted spoon and divide between the serving bowls.
4. Then blanch bok choy, seafood mushroom and bean sprouts in the hot broth until softened (2 minutes for bok choy/mushrooms and 30 seconds for bean sprouts). Remove the vegetables with a slotted spoon and divide between two large serving bowls.
5. Pour equal amounts of the hot broth over the noodles. Garnish the noodle soup with green onions. Feel free to add more oyster sauce to taste if needed. Enjoy hot!