Chicken meatball noodle soup (肉丸汤面)
Tender and springy meatballs cooked in tomato and shiitake soup. This chicken meatball noodle soup is tasty, filling and healthy.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g minced chicken (9 oz, see note 1)
- 1 stalk scallions, finely chopped
- 1 egg white
- 1 tablespoon corn starch
- 1/2 teaspoon salt
- 1 pinch white pepper
- 1/2 teaspoon light soy sauce
- 1 tablespoon cooking oil
- 1 stalk scallions, chopped
- 5 dried shiitake mushrooms, rehydrated and sliced (see note 2)
- 4 ripe tomatoes, chopped
- 750 ml hot water (3 cups)
- 1/4 teaspoon salt (or to taste)
- 1 pinch white pepper
- coriander, chopped (to taste)
- Chinese chilli oil (to taste, optional)
- 4 portions noodles (shop-bought or homemade)
Instructions
- 1
In a mixing bowl, combine all the ingredients for the meatballs. Swirl constantly in the same direction until the mixture becomes very sticky.
- 2
Use your hands or spoons to shape the mince into balls. Wet hands or spoons with water before making each ball to reduce stickiness. Set aside.
- 3
If cooking shop-bought dried noodles, follow the instructions on the package. If you wish to make the noodles yourself, check out these recipes: Hand-pulled Noodles, Knife-cut Noodles, Machine made Ramen Noodles.
- 4
In the meantime, heat up the oil in a wok over medium-high heat. Stir in spring onion and shiitake mushrooms. Cook until fragrant.
- 5
Add tomato then fry until a bit mushy. Pour in hot water. Cover the wok with a lid. Leave to simmer until the tomato is very soft.
- 6
Turn the heat up to high. Gently place the meatballs one after another into the soup. Boil until the meatballs are fully cooked (check one ball. Do not overcook ).
- 7
Sprinkle with salt, white pepper and coriander.
- 8
Serve it hot with well drained noodles. Add some Chinese chilli oil if you wish.