Mushroom Meatball Noodle Soup
Sharon of Delishar
servings of rice vermicelli
dried shiitake mushrooms
stalk spring onion
Ground white pepper to taste
Soy sauce to taste
sliced Chinese napa cabbage
Some oil to grease
Coriander to garnish
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.
Adapted from Best of Wok Cooking