Fishball Soup

Sometimes seafood is quite challenging to prepare as well as to consume, you just have to bear with all those fish bones, prawn heads and clam shells but if I tell you still can enjoy the same taste without the challenge would you believe me? Well it is possible, though it may not be as strong as you can with clam stock our recipe for today will still satisfy your ocean cravings just by using seaweeds, fishballs and dashi.

This recipe is a marriage of the Japanese and Chinese cuisine, it’s a bit of Oden and a bit of Chinese greens which results to the wonderful concoction that is our recipe for today.

Fishball Soup
Prep time
Cook time
Total time
Serves: 4
  • 2 dozen mixed fish balls
  • 4 g dried seaweed or nori, crumbed or chopped into smaller pieces
  • 1 bunch bok choy, chopped
  • 1 bunch spring onions, chopped
  • 1 tbsp sesame oil
  • 8 cups dashi stock
  • 1 thumb sized ginger, smashed
  • white pepper
  • fish sauce
  1. In a pot add dashi stock, dinger and fish balls, bring to a boil then simmer in low heat for 20 minutes.
  2. Add the dried seaweeds, bok choy and spring onions. Simmer for 2 minutes.
  3. Remove the ginger, drizzle sesame oil on top, then season with white pepper and fish sauce if needed.



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