Fish Ball Soup

Warm your soul with this comforting Fish Ball Soup, featuring tender fish balls, vibrant bok choy, and fragrant ginger. Ideal for a cozy weeknight dinner that brings a taste of Asian cuisine to your table.

• 300 grams fish fillets (white fish such as cod or pollock)
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• 2 cups chicken or vegetable broth
• 1 cup bok choy
• 2 green onions sliced
• 1 teaspoon ginger
• 1 teaspoon cornstarch

Method

1. 1

   In a mixing bowl, combine the minced fish fillets, fish sauce, sesame oil, and ginger. Mix well to form a paste.

2. 2

   With wet hands, shape the fish mixture into small balls, about 1 inch in diameter.

3. 3

   In a pot, bring the chicken or vegetable broth to a boil over medium heat.

4. 4

   Carefully drop the fish balls into the boiling broth and let them cook for about 5 minutes, or until they float to the surface.

5. 5

   Add the chopped bok choy and cook for an additional 2 minutes until wilted.

6. 6

   If using, mix the cornstarch with a little water to make a slurry and add it to the soup to thicken slightly.

7. 7

   Serve hot, garnished with sliced green onions.