Asian Fish Soup....My Way! Recipe

Name: Asian Fish Soup....My Way!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups bottled water; 16 ounces fish balls (** I use shrimp & cod) or 16 ounces imitation crabmeat; 2 1/2 cups green cabbage, thinly shredded, packed; 10 ounces baby corn, large dice; 4 scallions, diced (white separated from green); 10 medium mushrooms, large dice (remove stems, I use white or brown button); 3 -4 shrimp bouillon cubes (I use Knorr); 1/4 - 1/2 teaspoon red pepper flakes; 1/4 teaspoon fresh ground pepper; steamed rice (optional); noodles (optional); lime juice, fresh (optional)

Servings: persons

6 cups bottled water
16 ounces fish balls (** I use shrimp & cod) or 16 ounces imitation crabmeat
2 1/2 cups green cabbage, thinly shredded, packed
10 ounces baby corn, large dice
4 scallions, diced (white separated from green)
10 medium mushrooms, large dice (remove stems, I use white or brown button)
3 -4 shrimp bouillon cubes (I use Knorr)
1/4 - 1/2 teaspoon red pepper flakes
1/4 teaspoon fresh ground pepper
steamed rice (optional)
noodles (optional)
lime juice, fresh (optional)

1
Bring water to a boil with the bouillon in it.
2
Lower to a simmer. Stir frequently until bouillon is dissolved.
3
Add rest of ingredients(cut crabmeat into chunks) except scallions, lime and optional ingredients.
4
Simmer for another 20 minutes. Remove from heat, add scallion whites and let stand another 15 minutes, covered before serving.
5
In soup bowls, place either rice or noodles, add soup and a splash of lime.
6
Garnish with scallion greens and enjoy!
7
This reheats nicely so can be made early in the day. It also can be frozen without the rice or noodles. Add rice or noodles when reheating.
8
Please do not add salt or soy sauce while cooking as the bouillon cubes already contain sodium.
9
**If you are lucky enough to have fresh uncooked shrimp shells available(I save and freeze them), crush them into a paste with a bit of water and use them in place of bouillon. Taste after fifteen minutes of simmering, adding 1 tbls soy sauce & then add one or two bouillon cubes as needed.
10
**Fish balls are about one inch balls made from fish,seasonings. There are many different types to choose from.
11
All ingredients are available in Asian markets.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cups bottled water, 16 ounces fish balls (** I use shrimp & cod) or 16 ounces imitation crabmeat, 2 1/2 cups green cabbage, thinly shredded, packed, 10 ounces baby corn, large dice, and more.

Yes, Asian Fish Soup....My Way! falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Fish Soup....My Way!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions