Yu wan tang (fish ball soup)

Yu wan tang (fish ball soup)

3.0 8 ratings

Prep. 25min

Total 40min

4 portions

Ingredients

firm white fish fillets skinless, cut into pieces (see Tips)
500 g
salt plus extra to taste
2 tsp
ground white pepper
1 tsp
ice cubes plus extra for iced water (see Tips)
100 g
Chicken stock paste (see Tips)
2 tsp
water plus extra for iced water
800 g
garlic clove cut into thin slices (optional)
1
fresh coriander leaves only, roughly chopped, for garnishing
2 sprigs
spring onion/shallot trimmed and cut into thin slices, for garnishing
1

Difficulty

medium

Nutrition per 4 portions

Sodium 6910.3 mg

Protein 80.9 g

Calories 1826.2 kJ / 434.8 kcal

Fat 9.9 g

Fiber 2.6 g

Saturated fat 2.8 g

Carbohydrates 4.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Around Asia 72 Recipes
Australia and New Zealand

You might also like...

Homemade Fish Ball Soup

2 h

Lap Mei Fun (Chinese Waxed Meat Rice)

1 h

Golden Sand Prawns (Salted Egg Prawns)

30min

Pandan chiffon cake

5 h 15min

Chicken porridge with century egg

30min

Teochew Steamed Pomfret With Mee Hoon

40min

Mee Siam (Spicy Siamese Noodles)

30min

Chicken Porridge With Century Egg

30min

Authentic Meat Floss

1 h 40min

Chawan mushi (Japanese savoury egg custard)

35min

Teochew Seafood Porridge

45min

Teochew rice porridge with sweet potato

30min