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Meatball, wonga bok & noodle soup

Method

  • Soak the shiitakes in hot water for about 15 mins. Then drain well, discard the stalks, slice the caps and set aside, retaining the soaking liquid.
  • Heat the stock, soy and some of the shiitake soaking liquid in a wok (or large non-stick pan) and bring to the boil.
  • At the same time, process the mince, egg white, garlic, ginger, spring onions, sweet chilli sauce, 1 tbsp sugar, the chilli paste and cornflour until combined.
  • Transfer the mixture to a large bowl and, using wet hands, form into small meatballs. Then panfry in a little hot oil until browned. Drain well and set aside.
  • Turn the stock heat down and add the meatballs with the shiitakes and ½ tspn sugar. Gently stir and simmer for about 15-20 mins.
  • When ready, remove the meatballs to individual bowls and turn the heat up. Add the noodles, wonga bok, bok choy and oyster mushrooms. Briefly cook until the noodles separate and the vegies have wilted. Then ladle into the bowls with the meatballs and serve.

Ingredients

  • 12 dried shiitake mushrooms
  • 6 cups chicken stock
  • 3-4 tbsp salt-reduced soy sauce
  • 700 gm lean minced beef
  • 1 egg white
  • 3 garlic cloves, crushed
  • a good knob of ginger, grated
  • 4 spring (green) onions, finely chopped
  • 1 tbsp Asian sweet chilli sauce
  • 1½ tbsp sugar
  • 1 heaped tspn chilli paste
  • 1 tbsp cornflour vegetable oil
  • ½ packet Singapore noodles
  • ¼ wonga bok, cut into pieces
  • 2 heads bok choy, shredded
  • 1 packet baby oyster mushrooms

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm