Using the broth and ingredients of my “Pumpkin, Corn and Chinese Yam in Fish Soup“, we boiled macaroni and various “balls” (regular fish balls, deep fried fish balls, star fish balls, lobster balls, and exploding fish egg balls) and served up lunch. The great thing with making soup in the early morning is that you can serve it at lunch (in disguise) and dinner. I separate the lunch soup into a separate pot and add the “ball” ingredients (because that really makes it more salty) and I like keeping the dinner soup more natural (or “ching” in Cantonese).

Ingredients

• Use any soup base in the soup repertoire on the site (use the less herbal ones as the taste can be a bit on the bitter and strong side)

• 20 “balls” of any type of fish, beef, lobster ball

• 3 cups of any type of noodles or macaroni

Cooking Instructions

1. Boil your water to cook either macaroni or noodles
2. Add 1 tsp of salt
3. Add in macaroni and noodles and boil until soft (or desired softness)
4. Rinse under cool water and set aside
5. After your soup is boiled, take about 1L and put in a separate pot
6. Add all the balls and boil on high heat for 10 mins
7. Add macaroni or noodles to a bowl and scoop out as much soup and balls as desired
8. Serve and enjoy!

I also keep a stash of these fish ball frozen in my freezer at all times.  The idea is to have readily available meals if I’m making a soup that day anyways.  

You can also use this with any type of noodles like udon, ramen, vermicelli, or instant noodles even!

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

Stove top safe tea pot (for herbal teas)

I use these types of stove top safe tea pots to make most of my herbal teas!