A lower-calorie way to make Fishball noodle soup
Fishball noodle soup with a clean broth: noodles weighed before the bowl
Fishballs, greens and a measured noodle nest make a comforting soup at about 380 calories.
The broth can stay light when flavour comes from dried anchovy, radish and fried garlic used sparingly. Noodles are weighed dry and blanched separately, so starch does not cloud the soup. Fishballs and leafy greens heat only long enough to keep their bounce and colour.
What changes—and what stays
From often 550–900 kcal depending on coconut milk, oil and noodle portion to 380 calories
Weigh 55 grams dry noodles per bowl, build a radish-anchovy broth, and keep fried shallot to a teaspoon. Dried seafood, white pepper and sweet radish make a clear broth taste complete without an oily seasoning layer.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Weigh 55 grams dry noodles per bowl, build a radish-anchovy broth, and keep fried shallot to a teaspoon | Dried seafood, white pepper and sweet radish make a clear broth taste complete without an oily seasoning layer. |
How the flavor stays
Dried seafood, white pepper and sweet radish make a clear broth taste complete without an oily seasoning layer.
A cost rule that survives inflation
Fishball noodle soup uses rice, noodles, eggs and market vegetables as its base while the costlier meat or seafood is weighed first, so the saving remains useful without quoting a temporary hawker or supermarket price. Weigh 55 grams dry noodles per bowl, build a radish-anchovy broth, and keep fried shallot to a teaspoon. fishballs, dry noodles, leafy greens.
Ingredients for 4
Measure first; timing is part of how this recipe uses less fat.
- 600 gfishballs
- 400 gdry noodles
- 240 gleafy greens
- 300 mldaikon radish
- 12 gdried anchovies
- 8 gspring onions
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the aromatic base
Weigh four noodle nests and rinse anchovies before slicing radish into thin half-moons.
Look for: Visible checkpoint for Fishball noodle soup
Step 2 · follow the visible cue
Build wok or pot flavour
Simmer anchovy and radish gently, then strain so the broth remains clear and clean.
Look for: Visible checkpoint for fishballs
Step 3 · follow the visible cue
Balance without extra oil
Blanch noodles separately and heat fishballs only until they float and feel springy.
Look for: Visible checkpoint for dry noodles
Step 4 · follow the visible cue
Assemble each bowl
Place noodles and greens first, ladle broth and fishballs over, then add measured garnish.
Look for: Visible checkpoint for leafy greens
Calories at the same serving size
171 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 4 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Fishball noodle soup within two hours, refrigerate for up to two days, and keep noodles or crisp toppings separate.
Cool Fishball noodle soup within two hours, refrigerate for up to two days, and keep noodles or crisp toppings separate.
Frequently asked questions
Does the calorie estimate for Fishball noodle soup include condiments?
Weigh 55 grams dry noodles per bowl, build a radish-anchovy broth, and keep fried shallot to a teaspoon. Dried seafood, white pepper and sweet radish make a clear broth taste complete without an oily seasoning layer.
Can Fishball noodle soup be meal-prepped?
Place noodles and greens first, ladle broth and fishballs over, then add measured garnish. Blanch noodles separately and heat fishballs only until they float and feel springy.
- fishballs600 g
- dry noodles400 g
- leafy greens240 g
- daikon radish300 ml
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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