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Fish ball noodle soup with Asian mushrooms, napa cabbage, and bean sprouts in a clear ginger broth topped with green onions.
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Fish Ball Soup with Noodles, Napa Cabbage & Asian Mushrooms (Easy & Flavorful)

This easy fish ball soup with noodles, napa cabbage, Asian mushrooms, and bean sprouts is a light yet flavorful meal. Tender fish balls simmer in a savory ginger-garlic broth and are served over your choice of noodles for a comforting Asian-inspired soup perfect for weeknights.
Course dinner, Main Course, Soup
Cuisine asian, Chinese, Chinese-Inspired
Keyword Asian fish ball soup, Asian noodle soup with fish balls, Chinese fish ball soup, clear fish ball soup, easy fish ball soup, fish ball noodle soup, fish ball soup, fish ball soup with bean sprouts, fish ball soup with mushrooms, fish ball soup with napa cabbage, fish ball soup with noodles, fish ball vegetable soup, ginger fish ball soup, homemade fish ball soup, light fish ball soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 330kcal
Cost $14 for entire recipe

Equipment

  • Large soup pot
  • Medium pot (for cooking noodles)
  • Strainer or colander
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Ladle
  • Soup bowls for serving

Ingredients

  • 1 tablespoon neutral oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger thinly sliced
  • 6 cups low-sodium chicken broth or seafood broth
  • 2 teaspoons soy sauce
  • 2 teaspoons fish sauce
  • ½ teaspoon white pepper
  • ½ teaspoon sugar
  • 12–16 fish balls
  • 1 cup Asian mushrooms shiitake, oyster, or enoki, sliced
  • 1½ cups napa cabbage chopped
  • 1 cup bean sprouts
  • 4–6 oz noodles of choice rice noodles, ramen, udon, or egg noodles
  • 2 green onions sliced
  • ¼ teaspoon sesame oil optional

Instructions

Cook Noodles

  • Cook noodles according to package directions. Drain and set aside.

Cook Aromatics

  • Heat oil in a large pot over medium heat. Add garlic and ginger. Cook for 30 seconds until fragrant.

Build Broth

  • Add broth, soy sauce, fish sauce, white pepper, and sugar. Bring to a gentle simmer.

Add Mushrooms

  • Add Asian mushrooms and simmer for 2 minutes.

Cook Fish Balls

  • Add fish balls and cook for 3–4 minutes until heated through.

Add Napa Cabbage

  • Add napa cabbage and cook for 1–2 minutes until just tender.

Add Bean Sprouts

  • Add bean sprouts and cook for 30 seconds.

Assemble Soup

  • Divide noodles among bowls. Pour soup over noodles. Top with green onions and optional sesame oil. Serve immediately.

Notes

  • Use low-sodium chicken broth or seafood broth to keep the fish ball soup balanced and not overly salty.
  • Shiitake mushrooms add the most umami flavor, but oyster mushrooms or enoki mushrooms also work well.
  • Cook noodles separately to keep the broth clear and prevent the soup from becoming starchy.
  • Add napa cabbage near the end of cooking so it stays tender with slight texture.
  • Bean sprouts should be added last and cooked briefly to maintain crunch.
  • Gently simmer fish balls instead of boiling to keep them tender and prevent a rubbery texture.
  • Rice noodles create a lighter fish ball soup, while ramen or udon make a heartier noodle bowl.
  • Add a drizzle of sesame oil at the end for extra aroma without overpowering the broth.
  • This fish ball noodle soup pairs well with chili oil, white pepper, or fresh cilantro for added flavor.
  • Leftover soup can be stored separately from noodles to prevent them from absorbing too much broth.