Wednesday, 16 September 2015 09:16

Chinese Meatball and Noodle Soup

Written by 
Rate this item
(1 Vote)

Chinese Meatball and Noodle Soup





Serves: 4


Cooking and Preparation Time: 35 minutes





  • 500g minced pork

  • 2 spring onions finely chopped

  • 1 tablespoon freshly grated ginger

  • 2 cloves of garlic, crushed

  • 1 tablespoon of fish sauce

  • 1 egg

  • 1/2 cup of brown sugar






  • 1 tablespoon oil

  • 2 cloves of garlic diced

  • 1 tablespoon grated ginger

  • 1 small onion thinly sliced

  • 1 litre water or stock: 1 tablespoon vegetable stock powder, if using water

  • 2 tablespoons soy sauce

  • 2 tablespoons sweet chilli sauce

  • 1/4 Chinese cabbage shredded

  • 1 carrot cut into thin strips

  • 1 packet soba noodles or rice vermicelli

  • Freshly chopped cirander to top soup





  • Place the mince, spring onions, ginger, garlic, fish sauce, eggs and rice flour into a food processor or mix with a gloved hand in a large bowl.

  • Roll into small meatballs, place onto a greased tray and bake for 15 minutes at 200 degrees.

  • Using a large saucepan, heat the oil and stir fry the garlic, ginger and onion to release their flavours.

  • Pour in stock or water with the soy sauce, chilli sauce and sesame oil.

  • Bring to boil, mix in the cabbage and carrots, and cook for another few minutes.

  • Add the noodles if using rice vermicelli, or cook seperately if using the soba noodles.

  • Remove from the heat and stand a few minutes.

  • Place 2 or more of the meatballs into the bowls and top with the soup.

  • Top with freshly chopped coriander or mint.




Read 1057 times Last modified on Thursday, 17 September 2015 09:32

Leave a comment