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Asian Fusion Wedding Soup in a patterned bowl next to a dark napkin

Asian Fusion Soup

Course: Soup
Cuisine: asian
Keyword: Korean, Pho
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 216kcal
This Asian Fusion Soup recipe blends together Korean and Vietnamese cuisines, in only 30 minutes. And talk about flavor! Using Cooked Perfect Korean Style meatballs is the perfect choice for this heartwarming soup. This has become one of our go-to soups, and with one taste, you'll understand why!
Print Recipe


  • 8 cups chicken stock 2 32 oz. boxes
  • 4 bunches of scallions 3 cut into thirds, the 4th thinly sliced, for garnish
  • 1-inch piece ginger peeled and cut into 4 pieces
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 10 oz package Asian rice noodles such as for Pad Thai, or vermicelli*
  • 1 12 oz package Cooked Perfect Korean Style Meatballs
  • 4 to 5 leaves baby bok choy leaves only, cut into 1-inch pieces, washed
  • Red pepper flakes optional, for garnish
  • *Found in the Asian section of most supermarkets can also substitute angel hair pasta


  • Combine the stock, 3 scallions (each cut into thirds), ginger pieces, sesame oil, and soy sauce in a large pot over medium heat.
  • Simmer for 15 minutes.
  • Meanwhile, cook the noodles according to package directions. Set aside.
  • Use a slotted spoon to remove the ginger and scallion pieces and discard them.
  • Gently add the meatballs and bok choy to the soup and cook for 10 minutes, until meatballs are heated through and bok choy has softened.
  • Divide the drained noodles among individual soup bowls.
  • Ladle the soup, including meatballs and bok choy, around the noodles.
  • Top each bowl with sliced scallions and a pinch of red pepper flakes, if desired.
  • Serve at once, and enjoy!


Calories: 216kcal