You can buy ready-made fish balls in Oriental supermarkets and I like to keep a packet or two in the freezer because they are useful to add flavour and texture to a stir-fry or a soup.
This soup was made with some chicken stock, which I’d made from chicken bones and odds and ends like wing tips and feet which I tend to save in the freezer whenever I bone a whole chicken.
To the hot stock I added the following;
2 large sliced shitake mushroom caps
a handful of beansprouts
three shredded leaves and stems from a Chinese cabbage
a sliced red chilli
some chopped Chinese chives
4 or 5 ready-made fish balls
some wholegrain rice vermicelli noodles
1 teaspoon of light soy sauce
1 teaspoon of tamari soy sauce (splashed over the finished soup)
a decent splash of toasted sesame oil
All I did was heat up everything except the tamari soy sauce in a saucepan until the rice noodles were soft and the fish balls warmed through.
When it was in the bowl, I dressed the soup with the tamari soy and that was that.