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.
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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 (Step by Step)
- 1 lb pork or beef bones
- ½ pack of Chinese fish balls, unfrozen
- ½ 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 tablespoon dried shrimp
- 1 tablespoon cooking oil
- 5 cloves of garlic, crushed
- ¼ 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 tablespoon 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!
Storage & Reheating
Storage
- Let the soup cool completely before storing.
- Keep in an airtight container in the refrigerator for up to 3-4 days.
Reheating
- Stovetop (best method): Bring to a gentle simmer on medium heat until warmed through. Add a splash of water or broth if it has thickened.
- Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring between each, until hot.
FAQ
Can I add noodles to this soup?
Yes! Glass noodles (cellophane noodles) are a classic pairing. Just add them in during the last 3-5 minutes of cooking.
Can I add other proteins?
Absolutely. Thinly sliced pork or even seafood like shrimp can be added near the end of cooking-they cook quickly in the hot broth.
Are fish balls and fish cakes gluten free?
They should be, since they're usually made from fish and starch, but ingredients vary by brand. Always check the label to be sure.
Is this soup very fishy?
Not at all. The fish balls and cakes have a mild, savory flavor. The broth (with bones, dried shrimp, and cabbage) gives it depth without being overly "fishy."
Can I make this in advance?
Yes-like many soups, it actually tastes better the next day once the flavors have deepened.
Chinese Fish Ball and Fishcake Soup Recipe
This comforting Chinese Fish Ball and Fishcake Soup is made with pork bone broth, bouncy fish balls (魚丸), tender fish cakes (odeng), cabbage, garlic, and dried shrimp for extra depth. You can enjoy it as is, or add sliced pork and glass noodles to make it a heartier meal. It’s cozy, savory, and perfect for a quick lunch or family-style dinner.
Ingredients
- 1 lb pork or beef bones
- ½ pack of Chinese fish balls, unfrozen
- ½ 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 tablespoon dried shrimp
- 1 tablespoon cooking oil
- 5 cloves of garlic, crushed
- ¼ cup of michiu or rice cooking wine
- Water
- Salt and white pepper to taste
- (Optional) Pork, thinly sliced
- (Optional) Glass noodles
Instructions
- Prepare the bones: Cover bones with cold water in a pot, bring to a boil, then discard the scummy water. Rinse bones under running water, drain, and set aside.
- Start the broth: Add bones back to the pot with enough fresh water to cover. Bring to a boil.
- Flavor base: In a skillet, heat 1 tablespoon cooking oil over medium-high heat. Stir fry dried shrimp and garlic for 2 minutes until fragrant. Add to the soup pot.
- Build the soup: Add michiu, cabbage, fish balls, and fish cakes. Bring to a boil, then lower heat and simmer for about 1 hour. The longer it cooks, the more flavorful the broth will be.
- Optional protein: If adding sliced pork, bring soup back to a boil, add pork, and cook until fully done.
- Optional noodles: Add glass noodles and cook 3–5 minutes until softened.
- Season & serve: Add salt and white pepper to taste. Remove from heat and serve hot.
Notes
- Fish ball texture: They’re known for their chewy, bouncy “Q” texture.
- Fish cakes: Slightly softer with a mild sweetness—perfect contrast to the fish balls.
- Make ahead: This soup tastes even better the next day once the flavors deepen.
- Customizable: Swap in napa cabbage, bok choy, or add seafood for variations.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 376Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 94mgSodium: 186mgCarbohydrates: 17gFiber: 2gSugar: 1gProtein: 30g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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More Delicious Chinese Soups!
If you enjoyed this recipe, here are a few more Chinese-style soups you might love:
- Tomato Bean Sprouts Soup - Tomato wedges and crunchy bean sprouts in a comforting pork bone broth.
- Chinese Chicken Mushroom Soup - Made with one whole chicken, shiitake mushrooms, and red dates for rich flavor.
- Luo Song Tang (Chinese Borscht Soup) - A beef-based soup with tomato, onion, and potato - this is my FAVORITE soup of all times!
- Daikon Radish Pork Soup - A light and healthy soup with daikon, pork bones, ginger, and garlic.
- Cornish Hen Soup with Veggies (Chinese Style) - A cozy, light soup made by simmering a whole Cornish hen with tomatoes, carrots, garlic, and ginger for a clean, nourishing broth.
Got questions or comments? Drop them below!