Chinese Cucumber Soup with Fish balls (Quick and Easy!)

Name: Chinese Cucumber Soup with Fish Balls
Prep time: 5 min
Cook time: 12 min
Ingredients: 1 cucumber; 6-8 fish balls (leave them whole or slice them in half for easier eating.); 1 tablespoon cooking wines; 1 teaspoon fish sauce; 1 rib celery (finely chopped ); 1 small handfull chopped cilantro; 1 teaspoon sesame oil; salt; white pepper powder

Jump to Recipe Print Recipe

Flavor usually takes time, but this Chinese cucumber soup with fish balls delivers a light, clean, and savory flavor in less than 20 minutes. It comes together quickly and easily, requiring just a few simple ingredients. While it looks rather simple, this soup is the perfect counterpoint to an otherwise heavy or one-note meal.

Two bowls of Chinese cucumber soup with fish balls and cilantro on a wooden tray, a small plate of salt and white pepper powder on the side, a small plate of chopped cilantro on the side , and a pot of soup at the top left corner.

In Taiwan, soup isn’t typically served as a main dish the way it often is in Western cuisine. Instead, it’s enjoyed more like a side, or even a warm, comforting drink that accompanies the meal. It somewhat cleanses the palate, gives your taste buds a break and balances any heaviness or richness from the main meal.

Because of this, Taiwanese soups tend to have a clear, subtle broth, making them soothing and easy to sip alongside meals like Lu Rou Fan, Gua Bao and Stir Fry Rice Noodles. A meal almost feels incomplete without a simple, comforting bowl of soup like this.

Just like Tomato Egg Drop Soup, Chinese cucumber soup is also one of my favorites as it's quick, easy and comforting. The freshness of the cucumber, the umami from the fish balls, and the layers of flavor from white pepper powder, fish sauce, and fragrant herbs all come together to make this soup light, flavorful, and incredibly satisfying.

Why You Should Try This Recipe

It’s incredibly quick and easy. With just a few simple ingredients and minimal prep, you can have a comforting homemade soup ready in 20 minutes.
Light, clean flavor. The combination of fresh cucumber, savory fish balls, and subtle seasonings creates a clean, soothing broth that’s a perfect complement to most meals.
A true taste of Taiwanese home cooking. This soup reflects the everyday flavors of Taiwanese food and is perfect for anyone who wants to experience authentic Taiwanese cuisine at home.

Ingredients You'll Need

Here are the main ingredients you'll need for making this recipe. Check the recipe box below for the full ingredient list with actual measurements.

A cucumber in the middle with a bowl of 7 fish balls, a small plate of cilantro, a small plate of minced cilantro, and some seasoning ingredients on the side.

Notes

You can usually find fish balls in the frozen aisle of most Chinese or Asian grocery stores. Feel free to choose any variety you like. Frozen Asian beef tendon meatballs are another great option and also pair wonderfully with this soup.

Step by Step Instructions

Step 1 - Prepare cucumber

Peel the cucumber with a peeler, trim the ends and cut it in half lengthwise.

Peeled cucumbers sliced lengthwise on a marble cutting board, with a knife, vegetable peeler, and a pile of cucumber peels beside them.

Use a spoon to scoop out the soft seeds, and cut it in half lengthwise again.

Halved cucumbers with their seeds being scooped out on a cutting board, next to a spoon, seeds, and a knife.

Slice each half diagonally into the width of your index finger.

Seeded cucumber halves cut into angled slices on a marble cutting board, with a knife nearby.

Step 2 - Cook the cucumber

Add cucumber and 4 cups of water in a 2 qt pot, cover and bring it to a boil and continue to cook for 1-2 minutes.

A blue dutch oven with water and sliced cucumber inside.

Step 3 - Add the fish balls, season and finish up with garnish.

Gently drop in the fish balls and add 1 tablespoon of cooking wine to the pot and cook for another 5 minutes. Adjust the heat to maintain a gentle boil.

Turn off the heat, add fish sauce, white pepper powder, cilantro and minced celery, a drizzle of sesame oil and season with salt to taste.

Ladle into bowls and enjoy it with your favorite Taiwanese/Chinese dishes.

A pot of Chinese cucumber and fishball soup simmering, with sliced cucumber, fishballs, chopped cilantro, and seasonings floating in a clear broth.

Recipe Tips and Tricks

The fish balls contribute a lot of flavor to the broth, so the type you choose will affect the overall taste of the soup.
Adjust the cooking time based on your preferred cucumber texture. For a firmer bite, add the fish balls as soon as the soup comes to a boil; for a softer texture, simmer the cucumbers for 1–2 extra minutes before adding the fish balls.
Minced celery adds great aroma and depth to the soup, so don’t skip it!
If you’re not a fan of cilantro, you can omit it or replace it with chopped scallions.
To make the soup a bit “fancier,” try adding sliced mushrooms or swirling in egg ribbons, similar to how you would for Tomato Egg Drop Soup.

A bowl of Chinese cucumber soup with fish balls and cilantro on a wooden tray. with a spoon inside the bowl, and a small plate of salt and white pepper powder on the side.

Recipe FAQs

Can I use English cucumber to make this soup?

For the best results, I recommend using regular cucumbers. They have thicker flesh, which holds up better during cooking and gives the soup a nicer texture.

Can I made this ahead and reheat it before serving?

The soup is best enjoyed fresh, but it still tastes great after reheating. Just note that the cucumber will become a bit softer.

I hope you will enjoy this easy and comforting soup!

Don't Forget to Try

I would like to hear from you! If you make this recipe, please consider leaving a star rating and comment in the section further down the page. Stay in touch by following my Instagram and Pinterest!