Fish Ball Soup

Tomorrow is the first day of Chinese New Year, the year of the goat. I was thinking about slapping some goat meat in some dumplings or baozi to celebrate but I felt this intense pressure to do something really original and mind-blowing. GO BIG OR GO HOME! Unfortunately, my brain kinda hurts from all the thinkin’ so I made a classic dish instead: Chinese Fish Ball Soup.

A classic Chinese fish ball soup consists of fish balls and sliced green onions in a clear-ish soup. The fish balls (魚蛋) are often made from a mysterious sounding “fish paste.” The paste, surimi, is pretty much cooked white fish that’s been broken down. To make fish balls, you just mix the surimi with some spices, and shape the mixture like you would with meatballs. If the DIY route is not your thing, you can buy frozen fish balls from many Asian grocery stores or in bulk from Asian markets. I used frozen fish balls for today’s recipe post because it was something I already had on hand. (Also, I’m totally not in the mood to smash some fish in order to make a damn paste anyways. Maybe I’ll do a whole “how to make fish balls” post another day…)

My maternal grandmother made a version of fish ball soup that was so clear, it looked like you were drinking water with garlic chives and fish balls floating in it. My native Taiwanese grandma on the other hand made something a little richer with Japanese littleneck clams and sometimes scallops. My version of fish ball soup is essentially tasty things tossed together in a bowl because let’s face it, I don’t know if I could ever re-create the ones made by the grandmas.

For 4 servings:

• 6 c. homemade dashi
  
• 2” piece ginger, sliced
• 2 whole star anise
• 3 tbsp. soy sauce
• 1 small piece yellow rock sugar
• 1 garlic clove, sliced
• 1/4 tsp. ground white pepper
  
• 8 oz. package pre-cooked fish balls (or DIY), thawed
  
• 3 c. spinach leaves, packed
• 3 tbsp. sliced green onions
• 1/4 c. chopped cilantro leaves

Combine first 7 ingredients in a saucepan and bring to boil. Decrease temperature and let it simmer, covered, for about 15 minutes. Strain soup into a small soup pot; Add fish balls.

^When it comes to the frozen stuff, I recommend buying the ones under the Jane-Jane (pictured) or Flamingo brands.

Simmer, covered, for 10 more minutes. Add spinach, green onions and cilantro leaves before serving.