Asian Soups Recipes - Chinese Leaf Soup with Meatballs Recipe

  
 

Soups Recipes - Chinese Leaf Soup with Meatballs Recipe

Ingredients

  • 10 dried shiitake mushrooms

  • 90g/3 1/2oz bean thread noodles

  • 675g/1 1/2lb minced (ground) beef

  • 10ml/2 tsp finely grated garlic

  • 10ml/2 tsp finely grated fresh root ginger

  • 1 fresh red chili, seeded and chopped

  • 6 spring onions (scallions), sliced

  • 1 egg white

  • 15ml/1 tbsp corn flour (cornstarch)

  • 15ml/1 tbsp Chinese rice wine

  • 30ml/2 tbsp sunflower oil

  • 1.5 liters/6 cups beef or chicken stock

  • 50ml/4 cup light soy sauce

  • 5ml/1 tsp sugar

  • 150g/5oz enokitake mushrooms, trimmed

  • 200g/7oz Chinese leaves (Chinese cabbage) very thinly sliced

  • salt and ground black pepper

Serves 4

Method:

  1. Place the dried mushrooms in a medium bowl and pour over 250ml/1 cup boiling water. Leave to soak for 30 minutes and then squeeze dry, reserving the liquid. Remove and discard the mushroom stems; thickly slice the caps and set aside.

  2. Put the noodles in a large bowl and pour over boiling water to cover. Soak for 3-4 minutes, then drain, rinse and set aside.

  3. Place the beef, garlic, ginger; chili, spring onions, egg white, corn flour; rice wine and seasoning in a food processor. Process to combine well.

  4. Divide the mixture into 30 portions, then shape each one into a ball. Heat the stock.

  5. Heat a wok and add the oil. Fry the meatballs, in batches, for 2-3 minutes on each side. Remove with a slotted spoon and drain on kitchen paper.

  6. Add the meatballs to the simmering beef stock with the soy sauce, sugar; shiitake mushrooms and reserved soaking liquid. Cook gently for 20-25 minutes.

  7. Add the noodles, enokitake mushrooms and cabbage and cook gently for 4-5 minutes. Serve in wide bowls.

Note: This wonderfully fragrant combination makes for a hearty, warming soup.