Cantonese / Fujian Recipe
Fish Ball Noodle Soup
Fish ball noodle soup is a light noodle soup built around bouncy fish balls, broth, greens, and noodles.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | Cantonese / Fujian |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 12 fish balls
- 10 oz egg noodles, rice noodles, or vermicelli
- 6 cups fish, chicken, or vegetable broth
- Greens
- Scallions
- White pepper
- Light soy sauce
- Sesame oil, optional
Method
- Simmer broth and season lightly.
- Add fish balls and cook until heated through.
- Cook noodles separately.
- Blanch greens.
- Place noodles in bowls.
- Add fish balls, greens, and broth.
- Finish with scallions and white pepper.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.