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Mushroom Meatball Noodle Soup

Sharon of Delishar
Servings 4

Ingredients
  

  • 3 servings of rice vermicelli
  • 5 dried shiitake mushrooms
  • 300 g minced beef
  • 2-3 cloves garlic minced
  • 1 tbsp grated ginger
  • 1 stalk spring onion chopped
  • 1 egg white
  • 1 tbsp corn flour
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • Ground white pepper to taste
  • 2 tsp Shaoxing wine
  • 4 cups beef stock
  • Soy sauce to taste
  • 1 tsp sugar
  • 100 g Enoki mushrooms trimmed
  • 2 cups sliced Chinese napa cabbage
  • Some oil to grease
  • Coriander to garnish
  • Chilli powder optional

Instructions
 

  • Soak dried mushrooms in 1 cup of boiling water for 30 minutes.
  • Squeeze dry, remove stem, and slice into large slices.
  • Reserve soaking liquid.
  • Preheat oven to 200C
  • Soak rice vermicelli in boiling water until softened.
  • Drain and set aside.
  • In a food processor, add beef, garlic, ginger, spring onion, 1 tbsp soy, white pepper, shaoxing wine, sesame oil, egg, and corn flour.
  • Pulse until combined.
  • Lightly grease baking tray with oil.
  • Shape meatballs into about 1 inch size, and place on baking tray.
  • Lightly spray cooking oil over meatball and bake for 15 minutes.
  • Meanwhile, bring beef broth, reserved mushroom liquid, shiitake mushroom, sugar, and soy to a boil.
  • When meatball is ready, add it into the broth.
  • Reduce heat to a simmer, cover, and allow to cook for 15-20 minutes.
  • Add enoki mushrooms and cabbage.
  • Allow to cook for 3 minutes.
  • Serve over softened rice vermicelli.
  • Garnish with coriander and chilli powder.

Notes

Adapted from Best of Wok Cooking