Ramen Soup with Fish Balls and Vegetables

This easy recipe for Ramen Soup with Fish Balls and Vegetables starts with clear stock simmered with miso, which has a deep savory flavor, and has toasty salty-sweet rich tastes. This was a hearty meat-free all-in-one soup meal filled with homemade fish balls, thick wheat noodles, and a variety of vegetables. Serve this for breakfast, lunch, dinner or merienda snacks in-between. The ramen soup recipe was inspired by the book Ramen For Everyone by Patricia Tanumihardja. The fish balls recipe was from my cookbook My Mother's Philippine Recipes. This is a recipe on The Quirino Kitchen by Elizabeth Ann Quirino.

Cook Time20

Total Time20

Course: Appetizer, Breakfast, Dinner, Lunch, Main Course

Cuisine: Asian, Chinese, Filipino

Keyword: Ramen Soup Fish balls Vegetables

Servings: people

Calories: 173kcal

Author: Elizabeth Ann Quirino

Equipment

Food processor or blender
Mixing bowls
Large Stockpot

Ingredients

For Fish balls:

2 cups flaked, cooked white fish (like snapper, tilapia, pompano)
½ cup chopped white onion
½ cup all-purpose flour
1 cup rice flour (like Mochiko)
4 Tablespoons milk
1 whole egg, beaten
½ teaspoon salt

For the Ramen Soup

2 Tablespoons vegetable oil
2 cloves garlic, minced
1/4 cup chopped shallots
2 stalks scallions, chopped, whites for broth, greens for garnish
10 cups vegetable stock
⅓ cup white miso
2 Tablespoons sugar
1 Tablespoon soy sauce ( like Kikkoman, or Japanese brands)
½ teaspoon salt
½ teaspoon black pepper powder
8 to 10 ounces dried ramen or thin Chinese egg noodles
1 teaspoon sesame oil

Toppings:

2 whole hard-boiled eggs, peeled, sliced
1/2 cup baby corn, canned, drained, sliced into 1/2-inch pieces
½ cup sliced carrots
2 cups shredded cabbage
½ cup straw mushrooms (or use button)
½ cup cubed fried tofu

Instructions

To make the Fish balls:

Make the fish balls ahead: In a food processor or blender, combine the cooked flaked fish and the onions. Process for 1 to 2 minutes till the mixture is smooth.
In a large mixing bowl, incorporate the processed fish with the all-purpose and rice flours, milk, egg and salt. Mix well till smooth and free of lumps. The mixture should be sticky with no trace of flour left.
Shape the fish mixture into 1/2-inch balls. This will make about 20 pieces. Place the fish balls in an air-tight plastic container and freeze for 6 hours or overnight.
When ready to add to the ramen, take out of the freezer and let the fish balls thaw for about 10 minutes. Drop into the simmering broth and cook for about 15 minutes.

To cook the Ramen Soup:

Make the broth: In large stockpot, over medium heat, pour the vegetable oil. When oil is hot enough in 1 to 2 minutes, stir-fry the garlic, shallots, and scallion whites for 1 minute.
Pour the vegetable stock and cover. Bring to a boil.
As the stock boils, mix together in a small bowl: the miso and sugar. Set aside.
When the stock boils, lower heat to a simmer. Using a ladle, pour half a cup of the stock into the small bowl with the miso and sugar, and blend well. Then, pour this miso mixture into the stockpot.
Pour the rest of the ingredients: soy sauce, salt and pepper, and sesame oil. Stir well.
While the soup stock is simmering, add the ramen. Cook according to package directions, around 3 minutes in the simmering broth.
Add the fish balls, carrots, baby corn, cabbage, tofu, and mushrooms. Continue simmering till fish balls and vegetables are cooked, in about 10 to 12 minutes.
Ladle the soup, noodles, fish balls, and rest of the ingredients in individual bowls.
Garnish with slices of hard-boiled eggs, and chopped scallion greens. Serve piping-hot.

Cook's comments:

Fish balls: You can substitute store-bought fish balls if desired. They are sold in Asian markets or large supermarkets, at the frozen aisle. Frozen fish balls keep in the freezer for up to 2 months, in air-tight containers or resealable plastic bags.
Vegetables: Feel free to add vegetables in season, or whatever is available at the moment.
Ramen: Use dried ramen from instant packs or thin Chinese fresh noodles and cook according to package directions. The story book Ramen for Everyone shares the origins of the noodles, as well as safety kitchen tips for children and adults.

Disclosure:

Ramen For Everyone by Patricia Tanumihardja, and illustrated by Shiho Pate (Atheneum Books for Young Readers, NY 2023) is a story book for children ages 4 to 8. I was not compensated to review this book. This was a gift from the author.
The book is available in book stores and where most books are sold. Find the author, Patricia Tanumihardja on Facebook, Instagram, Twitter and her social media platforms and let her know how you like your ramen.

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