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Yu Wan Tang (魚丸湯) – Fish Ball Soup
Yú Wán Tāng, or fish ball soup, is a classic of Chinese cooking, known for its clear, aromatic broth and tender fish balls.
Yu Wan Tang (魚丸湯) – Fish Ball Soup
Laura Chen
4
20 minutes
30 minutes
200
Chinese
Soup
Yú Wán Tāng, or fish ball soup, is a classic of Chinese cooking, known for its clear, aromatic broth and tender fish balls. It is tasty and light at the same time.
Ingredients
- 500 g white fish fillet (such as cod or tilapia)
- 2 scallions, finely chopped
- 2 garlic cloves, finely chopped
- 1 egg white
- 1 tbsp cornstarch
- 1 liter fish or vegetable broth
- 1 piece of ginger, about 2 cm (3/4 in), finely chopped
- Salt and pepper to taste
- 1 tsp sesame oil
- Fresh cilantro, to garnish
Instructions
- Wash the fish fillet, pat it dry and cut it into rough pieces.
- Put the fish in a food processor. Add the scallions, garlic, egg white and cornstarch and process to a smooth paste.
- Season with salt and pepper and mix well.
- With wet hands, shape the fish mixture into small balls.
- Bring the broth to a boil in a large pot, add the ginger and simmer over medium heat for 10 minutes.
- Carefully lower the fish balls into the simmering broth and cook for 10 minutes, until they are firm and float to the surface.
- Drizzle with sesame oil and garnish with scallions and fresh cilantro.
- Serve hot.
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More recipes: Chinese Recipes · Asian Soups · All Asian Recipes