This Chinese Fish Ball and Fishcake Soup is made with bone broth, fishcakes (aka odeng), fish balls, cabbage and more! I like having the soup as is, or adding some sliced pork and glass noodles with it.

What are Chinese Fish Balls

Chinese fish balls (魚丸) are little spheres made with ground fish. In Chinese cuisine, they’re often used in soups, noodles, and hot pot.

They are usually made with ground fish – usually some sort of white fish like cod or tilapia. Tapioca flour or potato starch can be used for texture. Surimi can also be used (that imitation crab often used in sushi, but is actually made with fish).

Chinese fish balls have a chewy and bouncy texture (in Taiwan we call it very ‘Q’) and the flavor is usually a pretty mild with a savory fish flavor. However, it could vary depending on what type of fish was used and any other seasonings they have added.

Are Chinese fish balls healthy

I used to wonder what in the world is actually in these fish balls that would make it so… bouncy. Is it heavily processed? How are they made?

As it turns out traditionally they are made by taking fish, shredding it, ground it, pound it. Then mixing it with salt and crushed ice until it’s smooth. The bounciness is actually from all the pounding!

Of course depending on the brand you buy or if you are literally buying it from someone that made it at home, other ingredients can be added like sugar, msg, different types of starches, etc.

So in short, are Chinese fish balls healthy? That really depends on where you are getting yours! Read the ingredients on the label if you are curious what’s in your fish ball. Or you can learn how to make them at home yourself!

Are Chinese fish balls gluten free

The short answer is they should be, since the base is fish and some sort of starch, however, since fish balls can have various ingredients to them, check the ingredients on the label to make sure!

What are Fishcakes

Fishcakes, aka odeng, are similar to fish balls as they are also made with ground fish. However, fish cakes flavor and texture are different. Unlike fish balls chewy and bouncy texture, fishcakes have a software texture. If fish balls are bouncy, and tofu are soft, think of fishcakes as somewhere in the middle.

The flavor is similar to fish balls in terms of a mild fish taste, however, they are slightly sweet. I also absolutely love using fishcakes in hot pot!

What is fish cake made of

The base of fish cake is ground fish, however, there can be various ingredients used depending on the region and type of fish cake.

For example, the ground fish can be made with various white fish such as cod, pollock, hake, etc.

Similar to fish balls, some sort of starch is used to hold the fish cake together – such as potato starch or tapioca starch or wheat flour sometimes.

Other ingredients such as salt, sugar and spices can be added for flavoring purposes. Also green onions, carrots and other veggies also can be used to add flavor.

Where to buy fish cake

I buy my fishcakes from the local Asian supermarket, however, if you can’t find any in your local store, you can try Amazon or making your own homemade fishcake!

How to make Chinese Fish Ball and Fishcake Soup

• 1 lb pork or beef bones
• 1/2 pack of Chinese fish balls, unfrozen
• 1/2 pack of Fishcake (if not cut, cut in to cubes), unfrozen
• 1 cup of Taiwanese cabbage (or green cabbage will work too), cut in to 2 inches
• 1 tbsp dried shrimp
• 1 tbsp cooking oil
• 5 cloves of garlic, crushed
• 1/4 cup of michiu or rice cooking wine
• Water
• Salt and white pepper to taste
• (Optional) Pork, thinly sliced
• (Optional) Glass noodles

Cover the bones with cold water in a pot, bring to boil over medium-high heat, discard the scummy water, rinse under running water, drain well and set aside.

Add enough water to cover the bones again for the soup.

In a skillet or cooking pan, heat 1 tbsp of cooking oil on medium high heat. Add dried shrimp and garlic, and stir fry for about 2 minutes or bring out the flavor.

Add dried shrimp and garlic in to the soup pot. Bring to a boil, and add michiu, cabbage, fish balls and fish cake.

Bring to a boil and then lower the heat to simmer the soup. Let it simmer for an hour. Like a lot of other soups though, the longer you cook it the more flavorful the soup will be (especially with the bone broth and all). Add salt and white pepper to taste and mix well.

If you would like to serve with some extra protein, bring soup to a boil, and add some thinly sliced pork. It will cook fast, so serve once pork is cooked thoroughly.

If you would like to serve with glass noodles, bring soup to a boil, and add glass noodles and allow it to cook 3-5 minutes or until soften.

Remove from heat and serve!

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