Sup Baso Ikan dan Tahu - Homemade Fish Balls and Tofu Soup

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Serves: 8


  • Fish Balls
  • 450 gram spanish mackerel fillet (Indonesian: ikan tenggiri)
  • 75 ml ice cold water
  • 125 gram tapioca starch (Indonesian: tepung sagu)
  • 3 egg whites (Indonesian: telur putih)
  • 6 cloves garlic (Indonesian: bawang putih), grated
  • 1 tablespoon deep fried shallots (Indonesian: bawang merah goreng), crushed
  • 2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • Soup
  • 8 cups (2 liter) fish stock (or 8 cups water + 1 1/2 tablespoon fish bouillon)
  • 2 inch ginger, peeled and sliced
  • 2 scallions, cut into 2 inch sections
  • 2 tablespoon oil
  • 6 cloves garlic, minced
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 150 gram fresh wood ear mushroom (Indonesian: jamur kuping)
  • 75 gram dried lily flower (Indonesian: bunga sedap malam), soaked until soften, knotted and remove the tough bits
  • 300 gram firm tofu, cut into triangular wedges
  • salt, to taste
  • sugar, to taste
  • 1 teaspoon sesame oil
  • Garnish and accompaniments
  • lime wedges
  • thinly sliced scallions
  • deep fried shallots
  • sambal (chili sauce) of your choice, I prefer sambal oelek for this


  • Fish Balls
    1. In a food processor, grind together mackerel fillet and cold water into a paste. Transfer to a mixing bowl, along with the rest of the fish ball ingredients. Mix until well combined.
    2. Bring a pot of water to a rolling boil. With two spoons (or hands if you prefer), make 1 tablespoon balls from the fish paste and drop into the boiling water. The fish balls are cooked when they float to the top. Remove the cooked fish balls and set aside.
  • Soup
    1. Boil fish stock, ginger, and scallion in a soup pot.
    2. Heat oil in a frying pan and sauté minced garlic until golden brown and fragrant. Pour into the soup.
    3. Add white pepper, nutmeg, wood ear, lily flower, tofu, and fish balls and bring to a boil. Season with salt and sugar, and adjust the taste to suit your preference. Drizzle with sesame oil, then turn off the heat.
    4. Served hot in serving bowls along with the accompaniments.

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