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


  1. 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.
  2. Prepare Yakisoba as per packet directions. Drain and set aside.
  3. 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.
  4. 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.

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