Easy Fish Ball Soup with Spinach and Mushrooms

Name: Easy Fish Ball Soup with Spinach and Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 11-12 oz fish balls; 1/2 lb spinach; 5 oz fresh mushrooms; 1 scallion; 4 cup chicken stock; 4 cup water; 1 tbsp neutral oil; 1 tsp shrimp flakes; 1/4-1/2 tsp white pepper; 1/2-1 tsp sesame oil; salt

This easy fish ball soup is light, savory, and deeply comforting, with tender fish balls simmered in a fragrant broth with mushrooms and spinach. A finishing touch of white pepper, sesame oil, and scallions gives every bowl a warm, aromatic lift.

Servings4 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

fish balls
11 oz
spinach
0.5 lb
fresh mushrooms
5 oz
scallion
1
chicken stock
4 cup
water
4 cup
neutral oil
1 tbsp
shrimp flakes
1 tsp
white pepper
0.3 tsp
sesame oil
0.5 tsp
salt

Step-by-Step Instructions

Heat the neutral oil in a large soup pot over medium-high heat. Add the mushrooms, the white parts of the scallion, and the shrimp flakes if using. Saute for 3 to 5 minutes, stirring occasionally, until the mushrooms soften and release their aroma.

Pour in the chicken stock and water, then add the fish balls. Cover the pot and bring the broth to a boil. Lower the heat to a steady simmer and cook, covered, for about 10 minutes, or until the fish balls are heated through and slightly puffed.

Add the spinach, white pepper, sesame oil, and green scallion tops. Simmer just until the spinach wilts and the soup returns to a gentle boil. Taste, season with salt as needed, and serve hot.

Chef's Tips

Use sliced shiitake, button, or oyster mushrooms for the best texture. Add the spinach at the end so it stays bright and tender rather than overcooked. If shrimp flakes are unavailable, omit them or use a small amount of dried shrimp for extra umami. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently so the greens do not become too soft.