Shrimp and fish ball ramen
A quick and easy lunch or dinner. Egg noodles topped with frozen fish balls, shrimps, bok choy and scallions are served in dashi. A marriage of Chinese and Japanese cuisines.
Servings 4 people
Ingredients
- 8 cups dashi
- 400 grams fish balls (about 14 oz) thawed
- 400 grams shrimps (about 14 oz) shelled and deveined (thawed if using frozen)
- 1 bunch bok choy
- fresh egg noodles to serve four
- fish sauce
- sliced scallions to garnish
Instructions
- Heat the dashi in a pot.
- When the dashi boils, drop in the fish balls. Cook for five minutes.
- Drop the shrimps into the broth. Cook for two minutes.
- Scoop out the fish balls and shrimps. Keep the broth simmering.
- Into the simmering broth, add the bok choy. Cook for five minutes and scoop out.
- Taste the broth. Add fish sauce if it has turned bland.
- Divide the noodles, fish balls, shrimps and bok choy among four bowls.
- Ladle in hot broth.
- Top the shrimp and fish balls noodle soup with sliced scallions before serving.
