Yakisoba fish ball soup
SERVES: 4 DIFFICULTY: Medium COOKING TIME: 15 minutes
Here’s a great suggestion for a light meal, that has heaps of flavour
270g Hakubaku Organic Yakisoba
1.5L chicken stock
2 tbsp soy sauce
3 cloves garlic, crushed
4 kaffir lime leaves
2 red chillies, deseeded, finely chopped
2cm piece ginger, thinly sliced
400g white fish fillets, boneless
6 spring onions, sliced
Handful of roughly torn coriander leaves and extra sliced spring onions for garnish
- Place chicken stock, soy sauce, garlic, kaffir leaves, chilli and ginger in a large saucepan and bring rapidly to boil. Reduce heat and simmer for 20 minutes. Remove kaffir leaves and ginger and discard. Season with salt and pepper.
- Prepare Yakisoba as per packet directions. Drain and set aside.
- Place fish, spring onions, salt and pepper in a food processor and mince well. Shape into walnut-sized balls and add to stock. Simmer for 5 minutes.
- Refresh Yakisoba with boiling water, drain and divide between 4 bowls. Ladle soup and fish balls over Yakisoba, and garnish with coriander leaves and spring onions and serve.
Note: take care not to simmer the fish balls for too long as they will toughen.