How to Make Delicious Shrimp Fish Ball Chicken Soup Rice Noodles at Home?

Q: Can I use other types of noodles instead of rice noodles in this recipe?
A: Yes, you can substitute with other types of noodles, but the cooking time may vary.

Q: How do I know when the shrimp and fish balls are cooked properly?
A: The shrimp will turn pink and opaque, and the fish balls will float to the surface when they’re cooked.

Q: Can I add other vegetables to this soup?
A: Absolutely! Feel free to include your favorite vegetables for added nutrition and flavor.

Shrimp Fish Ball Chicken Soup Rice Noodles

Notes

Ingredients:

Rice Noodles: a small handful
Fresh Shrimp: 2-3 pieces
Handmade Fish Balls (or other types of balls): 3 pieces
Napa Cabbage Leaves: 3 pieces
Enoki Mushrooms: 1 small bunch
Cooked Egg: 1
Carrot Flowers: 2 pieces
Green Onion: a suitable amount, chopped
Sugar: a pinch
Salt: 1 gram
Chicken Broth: 1 spoon
Ginger Slices: 3 pieces

Instructions:

Prepare all the ingredients.
Wash and shred the vegetables. Clean and tear apart the enoki mushrooms. Cut the carrot into flower shapes.
Clean the shrimp, removing the intestinal tract. Wash and chop the green onions.
Heat oil in a pan and add ginger slices.
Add shrimp, sear both sides, and press the shrimp heads to extract the oil.
Add fish balls and sear both sides.
Add boiling water and cook for two minutes.
Add the carrot flowers and stems of the vegetables, and boil for one minute.
Add the remaining vegetable leaves and rice noodles, and boil for five minutes.
Remove the cooked shrimp and carrot flowers to avoid overcooking.
Add the remaining enoki mushrooms and seasonings. Cook until the mushrooms are done, and adjust the seasoning to taste.
Your nourishing bowl of chicken soup rice noodles is ready!