Fish Ball Noodle Soup

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 80 g fish balls (about 5–6)80g

Carbs· 1

  • 50 g rice vermicelli (dry)50g

Vegetables· 4

  • 50 g choy sum (cut into lengths)50g
  • 40 g bean sprouts40g
  • 6 g garlic (minced)6g
  • 12 g spring onion (chopped)(optional)12g

Spices· 3

  • 4 g chicken stock cube (½ cube)4g
  • pinch of white pepper(staple)1g
  • pinch of salt (to taste)(staple)2g

  1. Soak the rice vermicelli in warm water for 5 min until pliable, cut the choy sum into lengths, mince the garlic, and score each fish ball with a small cut.

    Why? Pre-soaking means the vermicelli needs only a brief blanch — over-boiling turns it mushy and soaks up too much broth; scoring the fish balls helps them cook through and take on flavour faster.

    Tip: Soak just until it bends without snapping — no need to go fully soft.

    Next up:Bring 500 ml water to a boil, add the garlic and half stock cube, simmer 3 min into a broth, then season with white pepper.

  2. 3 min · hands-free

    Bring 500 ml water to a boil, add the garlic and half stock cube, simmer 3 min into a broth, then season with white pepper.

    Why? The traditional broth gets its richness from pork bones and lard; half a stock cube with garlic and white pepper delivers clean savour instead — and it's exactly that layer of floating fat you skip.
    Watch out: Stock cubes are already salty — taste before adding any salt so it doesn't turn out too savoury.
    03:00

    Next up:Drop the fish balls into the broth and cook 3 min until they float, then add the choy sum and bean sprouts and blanch 1 min.

  3. 3 min · hands-free

    Drop the fish balls into the broth and cook 3 min until they float, then add the choy sum and bean sprouts and blanch 1 min.

    Why? Fish balls float when they're cooked through; adding the greens and sprouts last for just 1 min keeps them crisp and preserves their vitamins.

    Tip: Add the stems a few seconds before the leaves so they cook evenly.

    03:00

    Next up:Put the soaked vermicelli in a bowl, pour the piping-hot broth and toppings over it, scatter spring onion and serve.

  4. Put the soaked vermicelli in a bowl, pour the piping-hot broth and toppings over it, scatter spring onion and serve.

    Why? The vermicelli finishes cooking from the hot broth alone — no extra boiling, so it stays springy and it's the quickest way to a warming, filling bowl.

    Tip: For a fuller bowl, add another handful of bean sprouts — barely any calories but plenty of bite.