Low Sodium Fish Ball Soup
Delight in the comforting warmth of our Low Sodium Fish Ball Soup, a wholesome and flavorful alternative to traditional soups. This dish features tender, homemade fish balls crafted from white fish fillets, blended with egg white and cornstarch for a smooth texture. Simmered in a light, low sodium broth infused with garlic, ginger, and sesame oil, the soup is abundantly packed with vibrant vegetables like baby bok choy, carrots, mushrooms, and bell peppers for a nutritious boost. Perfectly seasoned with low sodium soy sauce and white pepper, this heartwarming recipe is a healthier choice that doesn’t skimp on taste. Ready in under an hour, it’s an ideal meal for cozy nights or anyone seeking a low sodium yet satisfying dinner option.
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Recipe Information
Ingredients
- 500 grams Fish fillets (preferably white fish like cod or tilapia)
- 1 Egg white
- 2 tablespoons Cornstarch
- 3 tablespoons Ice water
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, finely chopped
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, sliced
- 200 grams Baby bok choy, roughly chopped
- 100 grams Mushrooms, sliced
- 1 liter Low sodium chicken or vegetable broth
- 1 tablespoon Soy sauce, low sodium
- 0.5 teaspoon White pepper
- 1 teaspoon Sesame oil
Instructions
Cut the fish fillets into small chunks and place them in a food processor.
Add the egg white, cornstarch, and ice water to the food processor. Blend until the mixture becomes a smooth paste.
Wet your hands to prevent sticking and form the fish paste into small balls, about 1 inch in diameter. Set aside.
In a large pot over medium heat, add garlic and ginger. Stir-fry until fragrant, about 1 minute.
Add carrots and bell pepper to the pot and stir-fry for another 2-3 minutes until they start to soften.
Pour in the low sodium chicken or vegetable broth and bring it to a gentle simmer.
Carefully drop the fish balls into the simmering broth. Allow them to cook for 5-7 minutes, or until they float to the surface, indicating they are cooked through.
Add bok choy and mushrooms to the soup. Cook for another 3-4 minutes until the vegetables are tender.
Stir in low sodium soy sauce, white pepper, and sesame oil. Adjust seasoning if needed.
Serve the fish ball soup hot, garnished with fresh green onions or cilantro if desired.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 12.6 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 25.2 mcg | 126% | |
| Calcium | 364 mg | 28% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3371 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
