Fish Ball Udon Noodle Soup (魚蛋烏冬)
I make noodle soup quite often for lunch on weekends. It’s quick and easy so that we can move on and do other fun things! For presentation sake, I put these noodles in my new fancy bowl, but to be honest, I usually use a big Pyrex glass mixing bowl so that I can fit everything along with tons of soup to slurp up the noodles with. =) The worst thing that can happen is not having enough soup in noodle soup!
- 1 package of frozen udon
- 5 fried fish balls (or non-fried)
- 1 large Shanghai bok choy, cut in half and washed
- 2 slices ginger
- 1 tsp wakame seaweed
- 2 tbsp ‘red and white’ miso
- 3 cups combination of water and chicken broth
- 1 stalk green onion, green part only, chopped (for garnish)
- Sesame oil (optional)
- Chilli oil (optional)
- Boil a medium pot of water/chicken broth with the ginger. Add in the seaweed, udon and fish balls. Bring to a boil and simmer for 5min, until the fish balls float and the udon is done. Add in the bok choy and miso near the end and simmer for 2min. Dissolve the miso in your lade first before putting it in the pot to ensure there are no clumps.
- Garnish with green onion, sesame oil, and/or chilli oil if desired.
- My friend’s mum cooks the udon separately because she believes it will wash away any excess oil, but we all agree it’s too much work 😛 However, if you do, it will also make the broth more pure, less polluted by the starch in the the noodles.