Bok Choy and Fish Ball Soup

4.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8


  • 1 liter chicken stock
  • 500 gram bok choy, cleaned and roughly chopped
  • 2 carrots, peeled and thinly sliced
  • 2 tomatoes, chopped
  • 25 fish balls
  • 1 block of silken tofu, cubed
  • 2 garlic cloves, minced
  • 2 tablespoon oil
  • 1 scallions, thinly sliced


  1. Boil chicken stock in a pot. Add carrots, tomatoes, and stalk parts of bok choy to the pot and bring to a boil. Reduce heat, simmer for 10 minutes.
  2. Meanwhile, in a microwave proof bowl, combine garlic and oil and heat in microwave with 450 Watt for 3 minutes until garlic turns golden brown. Set aside.
  3. When the carrot pieces are tender and bok choy stalks start to turn translucent, add fish balls and leaf parts of bok choy and bring back to a rolling boil. Cook for another 3-5 minutes.
  4. Add tofu, scallions, garlic and oil. Remove from heat and serve hot.

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