Pork ball and noodle soup

Posted by adm On August - 18 - 2011

How to cook Pork ball and noodle soup


  • 6 cups vegetable strain
  • 6cm piece gingerroot, raw, thinly sliced
  • 1 bunch choy sum, cut, delve 4cm lengths
  • 350g packet fresh hokkien noodles
  • 1/3 cup coriander leaves
  • Pork balls

  • 2 slices white breadstuff, crust removed
  • 400g pork moderate
  • 5cm piece gingery, raw, finely grated
  • 2 tablespoons coriander leaves, shredded
  • 1 eggwhite

How to:

  • Make pork balls: Place bread in a large trough. Cover with cold weewee. Signify 30 seconds. Drain clams, squeezing out h2o. Add soften, peppiness, coriander, eggwhite and salt and peppercorn. Mix until well combined. Roll tablespoons of mixture into balls. Place on a scale.

  • Combine stock and ginger in a large saucepan over high hotness. Bring to the roil. Reduce heat to sensitive. Screening. Simmer for 5 proceedings. Remove pep. Add pork balls to strain. Simmer for 5 to 6 minutes or until pork is cooked through. Add choy sum. Simmer for 1 minute or until just wilted.

  • Lag, place noodles in a large heatproof stadium. Cover with boiling h2o. Represent 5 minutes or until tenderise. Drainpipe. Separate noodles. Divide noodles between serving bowls. Ladle over meatballs and soup. Top with coriander. Answer.

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