Step 1

In a medium size pot filled with water and bring it to a boil. Lower your frozen udon noodle cakes into the hot boiling water and loosen for 30 seconds. Once loosened, strain immediately. Any longer and the noodles will go soggy. Divide the noodles and transfer to serving bowls.

Step 2

In the same pot, fill with Soup Base ingredients as listed above and stir to mix. Cover and bring to a boil on high heat.

Step 3

Remove the lid and add fish balls and allow them to boil for 5-8 minutes until they float, uncovered.

Step 4

As your fish balls are boiling in the soup, add bok choy, seafood mushroom and bean sprouts. Blanch until vegetables are cooked (about 2 minutes for bok choy and mushrooms and 1 minute for bean sprouts). Remove and divide among the serving bowls.

Step 5

Remove and divide fish balls between the bowls.

Step 6

Divide soup broth between bowls. Garnish with green onions (optional). Serve hot and enjoy! If you want the soup saltier, add 1 tbsp more of oyster sauce.