This is my favorite go to recipe after cooking Lechon Kawali. This recipe utilizes the pork broth you get when you boil pork belly to make into a delicious noodle soup that’ll warm anyone up. Perfect for when you or a loved one gets sick.
This dish is fairly freeform, and you should feel free to sub out different parts to your taste. For example, I use Lo Mein noodles and a mix of cuttlefish balls and fish balls. Don’t like fish balls? Try beef balls instead. Use some shredded chicken, or even leftover lechon! You may have to adjust the directions accordingly. These noodles I can just throw into the pot when the broth is boiling, but other kinds of noodles may require you to boil them separately in water then add to a bowl then add the finished soup to that.
Depending on the ingredients you used when following the last recipe, the flavor of this dish will change. When I prepare it, there’s a fairly strong flavor of ginger in the broth so if you’re not a fan of that, add more water to dilute the ginger taste and add some salt or soy sauce. If you’re using boxed broth or even bouillon, feel free to add some other flavorings.
Fishball Noodle Soup (Pork Broth)
A delicious soup for a cold day.
Ingredients
- 6 cups (1400 ml) Pork Broth
- 2 cups (500 ml) Water
- 1 lb. (450 g) prepared Lo Mein Noodles
- 1/2 lb. (225 g) fish balls
- Chopped Spring Onions
Directions
- Bring the pork broth and water to a boil. If using leftover pork broth from my lechon kawali recipe, be sure to use a skimmer to remove any foam that may rise to the top.
- When it comes to a boil, add the fish balls. Let boil for 4 minutes.
- Taste the broth and add salt or other seasonings as desired.
- Add noodles. Stir everything around and separate the noodles. Boil for about 2 more minutes.
- Serve into individual bowls. Garnish with chopped spring onions.