Fish Ball, Clam, and White Almond Noodle Soup
A comforting and savory noodle soup featuring plump fish balls, tender meat dumplings, fresh clams, and white almonds simmered in a flavorful broth.
Story
This hearty bowl combines the sweetness of seafood with the unique texture of white almonds. It's a quick yet satisfying meal that brings the flavors of coastal China to your table.
Ingredients
Fish balls
8 pieces
Meat dumplings (rouyan)
8 pieces
Fresh clams
200g
White almond noodles
200g
Water or stock
1 liter
Ginger slices
3
Scallions
2 stalks
Salt
to taste
Instructions
1
Prep the Ingredients
Soak the clams in cold water for about 30 minutes to help them expel any sand. Rinse the fish balls and meat dumplings under cold water. Slice the scallions into rounds for garnish.
2
Simmer the Soup Base
Bring a pot of water or stock to a boil. Add the ginger slices. Toss in the frozen fish balls and meat dumplings. Let them simmer for about 10 minutes to ensure they are cooked through and float to the top.
3
Cook Noodles and Clams
Add the white almond noodles to the boiling pot. Once the noodles soften slightly, add the cleaned clams. Cook for another 3-5 minutes until the clams open up and the noodles are tender.
4
Finish and Serve
Season the soup with salt to your liking. Ladle the hot soup into bowls, making sure to distribute the fish balls, dumplings, and clams evenly. Garnish with fresh scallions and serve immediately.
