Ingredients
The following ingredients have 4 Servings
- 250 gm cellophane noodles (see note), broken
- 1 litre chicken stock (4 cups)
- 480 gm minced pork
- 4 coriander roots, scraped, finely chopped
- 3 garlic cloves, finely chopped
- ½ bunch Chinese celery, coarsely chopped (see note)
- 60 ml light soy sauce (¼ cup)
- ½ tsp freshly ground white pepper
- 2 tbsp coarsely chopped coriander
- 200 gm silken tofu, cut into 2cm cubes
- 60 ml (¼ cup) vegetable oil
- 4 garlic cloves, thinly sliced
Instruction
- For fried garlic, heat oil in a small saucepan over medium heat, add garlic, stir continuously until golden (2-3 minutes), strain through a metal sieve, set oil and garlic aside separately.
- Place noodles in a large bowl, pour over boiling water, stand until soft (4-5 minutes), then drain and set aside.
- Bring stock to the boil in a large saucepan. Meanwhile, combine pork, coriander root and garlic in a bowl, season to taste, then roll into 20 walnut-sized balls. Add to stock with celery, soy sauce and pepper, simmer until celery is tender and pork is cooked through (2-3 minutes). Season to taste and add coriander.
- Divide noodles and tofu among bowls, ladle over soup mixture, sprinkle over fried garlic, drizzle with garlic oil to taste and serve with extra fried garlic to the side.
