Fish Ball & Rice Noodle Soup
12+ monthsSoup
10 minPrep
12 minCook
2Servings
MediumDifficulty
A light, comforting soup with tender fish balls and soft rice noodles in a mild ginger broth. Easy to chew and swallow, introducing fish protein in a baby-friendly form.
Allergens
No Added Salt
Do not add salt to food for babies under 12 months. For ages 1–3, limit total sodium to under 800mg per day.
Source: WHO (no added salt for infants) / UK NHS (ages 1–3)
Choking Hazard: Sticky & Chewy Foods
Sticky or chewy foods such as nut butters, glutinous rice cakes (mochi, tteok, zongzi), konjac and fish balls can block a small airway. Thin nut butters or spread them thinly, cut rice cakes, konjac and fish balls into very small pieces, and always serve seated and supervised.
Source: CDC Choking Prevention Guidelines
Ingredients
Fish Ball4-5
Rice Noodles30g
Bok Choy2 leaves
Ginger1 slice
Steps
- 1Soak 30g rice noodles in warm water for 5 minutes until soft, then cut into short pieces.
- 2Bring 1.5 cups of water to a boil with 1 slice of ginger.
- 3Add 4–5 fish balls and cook for 3–4 minutes until cooked through.
- 4Add the softened rice noodles and 2 bok choy leaves (chopped) and cook for another 2–3 minutes.
- 5Remove ginger slice. Let cool slightly before serving.
- 6Cut fish balls into quarters for safe eating. Serve warm.
