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Bok Choy and Fish Ball Soup

A quick and easy Chinese soup using bok choy, silken tofu, and fish balls. It only needs 30 minutes from start to finish. Serve it with rice for a complete meal.
Bok choy and fish ball soup.

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: bok choy, fish balls, silken tofu, garlics, scallions, carrots, and tomatoes.

Ingredients for bok choy and fish ball soup: bok choy, fish balls, silken tofu, garlics, scallions, carrots, and tomatoes.

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
  • 12 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.

(1) Boil chicken stock and add bok choy stalks, carrots, and tomatoes. (2) Fry garlic until golden brown. (3) Once bok choy stalks turn translucent, add fish balls and bok choy leaves. (4) Add tofu, scallions, garlic and garlic oil.

(1) Boil chicken stock and add bok choy stalks, carrots, and tomatoes. (2) Fry garlic until golden brown. (3) Once bok choy stalks turn translucent, add fish balls and bok choy leaves. (4) Add tofu, scallions, garlic and garlic oil.

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 12-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.

Transfer bok choy and fish ball soup to soup bowls and serve immediately.

Transfer bok choy and fish ball soup to soup bowls and serve immediately.

Bok Choy and Fish Ball Soup

4.5 from 2 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8

Print Recipe

Ingredients

  • 6 cup chicken stock
  • 450 gram (1 lb) bok choy, separate stalks from leaves
  • 450 gram (1 lb) carrots, peeled and thinly sliced
  • 225 gram (1/2 lb) tomatoes, cut into wedges
  • 450 gram (1 lb) fish balls
  • 450 gram (1 lb) silken tofu, cubed
  • 3 cloves garlic, minced
  • 3 tablespoon oil
  • 2 scallions, thinly sliced

Instructions

  1. 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.
  2. Meanwhile, 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.
  3. 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.
  4. Add tofu, scallions, fried garlic, and garlic oil to the soup pot. Remove from heat and serve the soup immediately.
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Comments

  • Estor David Estor David says:

    It's a helpful idea's for Cook's like me thnx

  • Erin Erin says:

    Can the fish balls be from frozen or do they need to be thawed?

    • Anita Anita says:

      Erin, you can use frozen fish balls. The cooking time might need to be longer. Just make sure to cook until the fish balls look plump, and if needed, double check that they are cooked. :)

  • Ellen Ellen says:

    This is a great quick meal with ingredients on hand! It’s also kid friendly too :) My daughters love fish ball soup!

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