Fish ball soup is a common home-cooked dish in southern China, which is made from the main ingredients of fish balls. The taste will vary depending on the type of fish used in the production. Fresh fish balls not only maintain the nutrition of the fish itself but also have the toughness and refreshment that fish do not have. And Fuzhou fish ball is most famous in China.
History of fish ball soup
According to the records of history, the emperor of Qin Shi Huang very likes to eat fish. After he unified the whole of China, he wants to eat fish every meal, but the fish dishes could not have fishbone. If there were fishbone, the chef would be held accountable, and several chefs died.
One day, a chef made a royal meal. When he saw the fish and was timid and very worry, he used a kitchen knife to cut the fish to vent the pressure. But this unintentional move surprised him to discover that the fish bones were automatically exposed and the fish became a fish paste. At this time, the emperor wanted to eat, the chef was in a hurry, picked out the fishbone, and squeezed the fish paste into a ball, and put it into the boiled soup without thinking, and became a fish ball.
Soon the fish ball was cooked and floated on the soup and sent to the Qin Shi Huang. Qin Shi Huang tasted it and praised it. He ordered a reward. Later, this practice gradually spread from the court to the folk, and the fish ball soup became popular.
Fish Ball Soup Recipe:
You’ll need:
200g fish balls
300g tofu
200g kelp or Dries seaweed
1/2 teaspoon salt
1 green onion, chopped
1/2 teaspoon chicken essence
1 teaspoon sesame oil
1/2 teaspoon pepper
How to make Fish Ball Soup
1. Cut the tofu into cubes.
2. Heat a wok with oil, and stir-fry tofu until it becomes golden. Transfer it on a plate and set aside.
3. Pour clear water in the wok and cook it until boiling. Add fish balls, kelp and tofu in the wok and continue to cook it for 10 minutes.
4. Season the soup with salt, chicken essence, pepper and sesame oil. Garnish with green onion. Transfer it in a bowl and serve.

Fish Ball Soup
Ingredients
- 200g fish balls
- 300g tofu
- 200g kelp or Dries seaweed
- 1/2 teaspoon salt
- 1 green onion chopped
- 1/2 teaspoon chicken essence
- 1 teaspoon sesame oil
- 1/2 teaspoon pepper
Instructions
- Cut the tofu into cubes.
- Heat a wok with oil, and stir-fry tofu until it becomes golden. Transfer it on a plate and set aside.
- Pour clear water in the wok and cook it until boiling. Add fish balls, kelp and tofu in the wok and continue to cook it for 10 minutes.
- Season the soup with salt, chicken essence, pepper and sesame oil. Garnish with green onion. Transfer it in a bowl and serve.
It is so nice to find a recipe straight on point. I would love to try this recipe out because judging from the ingredients it is so simple and easy to conjure. Hopefully, my family will like it, will be posting soon with the results!
I’ve made this recipe 3 times now. Very reliable. All worked well. Fine texture with good taste.