Succulent Meatball Noodle Soup

Name: Succulent Meatball Noodle Soup
Yield: Serves 4
Cuisine: China
Ingredients: 1.2 litres (2 pints) Chicken Stock or Vegetable Stock; 1 teaspoon cornflour; ¼ teaspoon freshly ground black pepper; 1½ tablespoons light soy sauce; 50 g (2 oz) beanthread (transparent) noodles; 275 g (10 oz) fresh water chestnuts or 175 g (6 oz) tinned water chestnuts; 225 g (8 oz) minced pork; ½ egg white; 2 teaspoons dark soy sauce; 1 tablespoon Shaoxing rice wine or dry sherry; 2 tablespoons cold water; 1 tablespoon light soy sauce; 2 teaspoons sugar; 1 teaspoon salt; 2 teaspoons sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

This is a substantial one-dish meal my mother would serve on the cold winter nights of my childhood in Chicago.

Once the meatballs are made, the rest is easily assembled. You can, of course, add any vegetable in season to supplement the soup. This is characteristic Chinese family cooking: simple, but solid, nutritious and tasty.

Ingredients

50 g (2 oz) beanthread (transparent) noodles

Asia
China
Main course
Winter
Soup

Method

Soak the noodles in warm water for 15 minutes. Drain well.

If you are using fresh water chestnuts, peel them and coarsely chop them. If you are using tinned ones, rinse them well and coarsely chop them. Mix the pork with the egg white and cold water by hand. The mixture should be light and fluffy. Do not use a blender as it would make the mixture too dense. Then add the water chestnuts,