No meal is simpler than this, Fishball Noodle Soup. In fact, you can even use Lucky Me noodles and discard the msg powder, concoct this recipe into their noodles. Nice idea! This warm soup will definitely delight any cold soul.
So if your thinking where to get all the soup broth. The technique is to reserve and freeze your soup broth from boiling pork or you can even boil the shells and heads of shrimps from your previous recipe. This will save you from choosing to buy ready made or canned broth. Once you learn to freeze those excess broth, it will make most of your recipe heavenly tastier anytime you feel like cooking a delicious warm soup.
Fishball Noodle Soup
250g fresh yellow noodles (any type of noodles)
250g fish balls, fried (variety: crab stick or fish cake)
1/4 kilograms pork belly, chopped
chopped spring onions
1 tbsp patis (fish sauce)
6 cups of broth soup
Ground white pepper
For Broth Soup:
4 cups chicken stock
2 cups shrimp stock
6 tbsp toasted onions
3 stalks spring onions, chopped
ground white pepper
For Soup Broth
In a stock pot, add all soup broth ingredients and let it boil. Adjust heat on low and let it simmer for about 20 minutes.
In another pot, cook yellow fresh noodles according to packet instructions. If using fresh miki noodles make sure to wash it many times because it is too salty. You may also use any preferred dried noodles and boil it according to package instructions. Drain noodles and set it aside.
In the soup broth pot, add the fish balls and pork belly slices then bring it to a boil. Simmer for about 20 minutes. Season with patis and ground white pepper to taste.
Transfer the noodles in a soup bowl and pour in soup broth.Garnish it with chopped spring onions and toasted garlic. Serve it hot with soy sauce and red chili pepper (sili) on the side. Enjoy!