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Sharon of Delishar

Mushroom Meatball Noodle Soup

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Servings: 4
Ingredients Method Notes

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

Method
 

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

Notes

Adapted from Best of Wok Cooking