Water Dropwort Fish Ball Noodle Soup

Steps

How to make it

Prep 5 min · Cook 10 min

1. Rinse 120 g water dropwort and cut into about 5 cm lengths. Rinse 1 scallion and chop into thin rounds; set aside.
2. Pour 700 ml water into a pot and bring to a rolling boil over high heat.
3. Add 6 fish balls; simmer over medium until they all float (about 3–4 minutes).
4. Add 1 serving noodles; cook per package until chewy (usually 3–5 minutes).
5. Add water dropwort; cook 1 minute until bright green and still crisp.
6. Season with 1/2 tsp salt and a pinch of white pepper; stir gently to combine.
7. Off heat, scatter scallion; ladle into a bowl and serve.

Tips & storage

Make it easier

• Ginger slices or a little soy deepens the broth.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Eat fresh; noodles swell overnight.

Substitutions

Optional add-ins