Fish Ball noodle soup

Fish Ball are bought ready made and can be found at any Asian supermarket. 

Dissolve a fish stock cube in a boiling water (you can use chicken stock instead or if you’re a pro, you may have your own stock).

Add garlic, ginger, star anise, coriander, spring onion to the fish stock and simmer for about 20 minutes.

Add fish balls then wait a couple of minutes before adding, cook for a further 3 minutes. 

In a separate saucepan, cook one nest of noodles for 30 seconds, drain then rinse under cold tap, and shake off excess water. Do the same with beansprouts.

Remove ginger, coriander, spring onion, and star anise from soup and discard.

Put noodles in soup and give them a quick shake to reheat.

Place noodles, fish balls, and pak choi in a bowl then pour the soup over these.

Garnish with fresh coriander and/or chopped spring onion (chives are an option too).

Add sesame oil or chilli(optional depending on personal preference).

If you want to make this dish with a Asian style then add galangal and lemongrass instead of ginger and at the end, add some lime juice, chopped chillies, and fish sauce.