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Mushroom Meatball Noodle Soup
Sharon of Delishar
Print Recipe
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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