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Shrimp and fish ball ramen
A quick and easy lunch or dinner, egg noodles topped with frozen fish balls, shrimps, bok choy and scallions are served in dashi. Shrimp and fish balls noodle soup is a marriage of Chinese and Japanese cuisines.
Course
Main Course
Cuisine
Asian Fusion
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
8
cups
dashi
400
grams
fish balls
thawed
400
grams
shrimps
shelled and deveined (thawed if using frozen)
1
bunch
bok choy
fresh egg noodles
to serve four
fish sauce
sliced scallions
to garnish
Instructions
Heat the dashi in a pot.
When the dashi boils, drop in the fish balls. Cook for five minutes.
Drop the shrimps into the broth. Cook for two minutes.
Scoop out the fish balls and shrimps. Keep the broth simmering.
Into the simmering broth, add the bok choy. Cook for five minutes and scoop out.
Taste the broth. Add fish sauce if it has turned bland.
Divide the noodles, fish balls, shrimps and bok choy among four bowls.
Ladle in hot broth.
Top the shrimp and fish balls noodle soup with sliced scallions before serving.