Bok Choy and Fish Ball Soup

Back in my college days, I lived in a small town with grocery stores that sell a limited array of Asian food ingredients, but luckily bok choy, tofu, and fish balls were easy enough to come by.

Using those ingredients, I prepared this simple bok choy and fish ball soup. It is easy to cook this soup, even back when I just started learning to cook. And even when bok choy was unavailable, I could easily substitute with napa cabbage or other Chinese greens.

A bowl of this hot soup plus steamed white rice is usually enough to cheer me up considerably, especially during cold winter months. ♥

Ingredients for bok choy and fish ball soup

To prepare this bok choy and fish ball soup, we will need:

• 1 lb bok choy
• 1 lb silken tofu
• 1 lb fish balls
• 1 lb carrots
• 1/2 lb tomatoes
• 3 cloves garlic
• 3 tablespoons oil
• 3 scallions
• 6 cups chicken stock

When bok choy is not in season, you can use other Chinese vegetables. My favorite substitutes are napa cabbage, gai lan, and yu choy.

Instead of silken tofu, you can use medium-firm, firm, or even extra-firm tofu. I love using silken tofu in soups, but there is nothing wrong with using other tofu varieties.

As for fish balls, you may also spot shrimp balls, squid balls, beef balls, or other meatball varieties in the frozen section of your Asian grocery store. Feel free to replace fish balls with another meatball variety.

How to cook bok choy and fish ball soup

1. Prep work

• wash and drain bok choy and separate the stalks from the leaves
• peel the carrots and cut them into thin slices
• cut each tomato into 8 wedges
• cut silken tofu into 1/2-inch cubes
• mince garlic cloves
• thinly slice scallions

2. Cooking guide

Boil chicken stock in a soup pot. Add carrots, tomatoes, and bok choy stalks into the pot and bring to a boil. Reduce the heat and simmer for 10 minutes.

Fry garlic and oil in a frying pan until golden brown. Transfer both fried garlic and its oil to a bowl and set aside to cool.

Alternatively, combine garlic and oil in a microwave-proof bowl. Microwave for 2-3 minutes until the garlic turns golden brown.

Once bok choy stalks turn translucent, add fish balls and bok choy leaves into the soup pot. Return to a boil and cook for another 3-5 minutes.

Add tofu, scallions, fried garlic, and garlic oil to the soup pot. Remove from heat and serve the soup immediately.