Laver And Fishball Soup Recipe

Ever have one of those days when you crave something warm, comforting, and packed with flavor, but also want to impress yourself with your culinary prowess? Welcome to my fishball soup adventure—where delicate fish balls bathe in a savory sea of broth, kissed by a whisper of seaweed and a sprinkle of scallions. It’s like a cozy hug for your taste buds!

Creating comforting dishes is a love of mine, and one of my very favorites is Laver and Fishball Soup. This nourishing soup blends intensely flavored stock (made from either chicken or fish), the delicate flavor of fish paste, and the umami taste of dried laver seaweed—an ingredient that’s currently trending in the U.S., thanks to the popularity of Korean food.

With a touch of sesame oil and a dash of white pepper, my version of this Korean soup offers a delightful balance of savory and aromatic flavors.

Ingredients

• Chicken or Fish Stock: Rich in protein and minerals, boosts flavor.
• Fish Paste/White Fish: High in lean protein, promotes heart health.
• Soy Sauce: Adds umami and depth, with moderate sodium levels.
• Sesame Oil: Provides a nutty aroma, contains healthy fats.
• White Pepper: Offers subtle warmth, aids digestion and metabolism.
• Dried Laver Seaweed (Nori): Packed with vitamins and iodine, adds umami.
• Scallions: Low calorie, adds freshness and vitamin K.
• Cornstarch: Thickens soup, gluten-free carbohydrate alternative.

Ingredient Quantities

• 6 cups chicken or fish stock
• 200g fish paste or white fish fillets, finely minced
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 1 sheet dried laver seaweed (nori), cut into small pieces
• 2 scallions, finely chopped
• Salt to taste
• 2 tablespoons vegetable oil

How to Make this

1. In a mixing bowl, combine the fish paste or minced white fish fillets with the cornstarch, soy sauce, sesame oil, and white pepper. Mix thoroughly till the ingredients are well incorporated.

2. Using hands coated in oil, form the fish mixture into small spheres, approximately 1 inch wide, and set them onto a plate and aside.

3. In a large pot, warm the vegetable oil over a medium flame. When hot, introduce the fishballs to the pot, using a gentle touch to avoid splashing. Cook the fishballs until they achieve a state of light golden-brownness and firmness, roughly 4 to 5 minutes. Use a slotted spoon to remove the fishballs and set them aside.

4. Transfer the chicken or fish stock to the same pot and heat it over medium-high heat until it gently simmers.

5. When the stock has reached a gentle simmer, return the fishballs to the pot and allow them to gently simmer for about 5 minutes, ensuring that they are thoroughly cooked by the end of that time.

6. Add the cut pieces of laver into the soup and stir. Let the laver seaweed soften and infuse into the soup for about 2 minutes.

7. Sample the soup and bring it to taste with salt, if needed. Just remember: the soy and the broth are already pretty salty, so don’t go crazy with the salt if you’re using those.

8. Finally, add the chopped scallions to the soup, stirring them in just before serving to retain their fresh flavor.

9. Once the scallions are mixed in, remove the pot from heat.

10. Serve the soup hot in bowls, and enjoy the broth and the fishballs.

Equipment Needed

1. Mixing bowl
2. Knife
3. Cutting board
4. Measuring spoons
5. Plate
6. Large pot
7. Slotted spoon
8. Wooden spoon or spatula for stirring
9. Ladle for serving
10. Bowls for serving

FAQ

• What is laver seaweed and can I substitute it?Laver is a kind of edible seaweed that resembles nori. Use nori sheets, the kind usually reserved for sushi, as a stand-in if you can’t find laver.
• Can I use store-bought fish balls instead of making them from fish paste?Using store-bought fish balls will save you time, but the taste and texture of homemade fish balls cannot be matched. They are fresh, and what you get in the store is just not as good.
• Is there a vegetarian version of this soup?Replace the chicken or fish stock with vegetable broth, and use mushrooms or tofu instead of fish paste for a completely vegetarian version.
• How can I make the soup spicier?Include a bit of sliced fresh chili or a dash of chili oil to increase the heat.
• Can I prepare the fish balls in advance?You can freeze fish balls after shaping them. For best texture in the soup, thaw them before cooking.
• What kind of white fish is best for the fish paste?Mild-flavored, firm-textured white fish—such as cod, haddock, or pollock—works well.
• How can I ensure my soup is not overly salty?Begin with low-sodium broth, and modify the seasoning as desired after the soup is finished, taking into account the saltiness of the soy sauce.

Laver And Fishball Soup Recipe Substitutions and Variations

You can use 200g minced shrimp or surimi (imitation crab meat) in place of 200g fish paste or white fish fillets.
Substitute tamari sauce for soy sauce in order to have a gluten-free option.
In the absence of cornstarch, thickening can be achieved with arrowroot powder or tapioca starch.
Substitute toasted sesame seeds for the sesame oil, and you get the nutty flavor in this dish. Omit it altogether, and you may have a kid-friendly sauce in lose leaf that you can serve over your favorite noodles or drizzled across a crispy, cold salad. Seriously, this sauce is so good that I somehow managed to will an entire bowl of it into my stomach.
If you need laver seaweed (nori), wakame or any other edible seaweed will work just fine.

Pro Tips

1. Chill the Fish Mixture: Before forming the fishballs, allow the fish mixture to chill in the refrigerator for about 20-30 minutes. This helps the mixture firm up and makes it easier to shape into balls.