Prawn and fish balls with ginger broth and noodles

Create this beautiful Asian-style soup at home in no time at all. The fragrant broth is the perfect base for hearty homemade prawn and fish balls and thick Udon noodles.

  • 25 mins preparation
  • 20 mins cooking
  • 30 mins marinating
  • Serves 4
  • Print


Prawn and fish balls with ginger broth and noodles
  • 500 gram large uncooked king prawns, shelled and de-veined (250g prawn meat)
  • 250 gram skinless snapper fillets, chopped
  • 2 egg whites
  • 2 green onions (green shallots), sliced finely
  • 1 teaspoon finely grated lime rind
  • 1 teaspoon instant dashi granules
  • 2 teaspoon mirin
  • 1/4 cup (60g) white miso paste
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoon sunflower oil
  • 100 gram fresh shiitake mushrooms, sliced finely
  • 270 gram dried udon noodles
  • 100 gram snow peas, trimmed
  • 3 baby (500g) bok choy, trimmed and quartered


Prawn and fish balls with ginger broth and noodles
  • 1
    Put prawn meat, fish and egg white into a food processor and process until just coming together leaving some texture. Transfer to a medium bowl and stir in the green onions and lime rind; season with salt and freshly ground pepper.
  • 2
    Roll tablespoons of mixture into balls and transfer to a baking paper lined tray. Refrigerate for 30 minutes.
  • 3
    Put the dashi granules into a medium saucepan with 1 litre (4 cups) of water. Add the mirin, miso paste and ginger; bring to the boil, reduce heat and simmer.
  • 4
    Heat a large non-stick frying pan over a medium to high heat with half the oil cook the fishballs in batches for 5-7 minutes or until lightly golden and cooked through. Repeat with remaining oil and fish balls.
  • 5
    Meanwhile, bring a large pot of water to the boil. Cook the noodles according to packet instructions. Drain and divide between 4 warm serving bowls.
  • 6
    Add the mushrooms, snowpeas and bok choy to the ginger broth and bring to the boil.
  • 7
    Add the warm fish balls to the serving bowls and ladle over the hot ginger broth and vegetables


Not suitable to freeze or microwave. Instant dashi, mirin and white miso paste are available from large supermarkets or specialty Asian stores.

More From Women's Weekly Food