Chinese
Chinese - Noodles and Dumplings
Fish Ball Noodle Soup
Chef's Menu Description
A deeply aromatic, slow-simmered bone broth perfumed with charred ginger, star anise, and cinnamon, ladled over silky noodles and fresh herbs.
Ingredients
- • 300g thin wheat noodles
- • 8 fish balls
- • 1L fish or chicken stock
- • 2 slices ginger
- • 100g bok choy
- • 1 tbsp soy sauce
- • 1 tsp sesame oil
- • 1/4 tsp white pepper
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Simmer the stock with ginger and soy sauce for 15 minutes.
2
Phase 2
Add the fish balls and simmer 5 minutes until plump.
3
Phase 3
Add the bok choy and cook 2 minutes.
4
Phase 4
Boil the noodles separately, drain, and divide between bowls.
5
Phase 5
Ladle the hot broth, fish balls, and greens over the noodles; season with white pepper, sesame oil, and spring onions.