Ingredients

The following ingredients have 6 Servings
  • 700 g minced pork, 25% fat
  • 4 pcs dried shiitake mushrooms, rehydrated in 1 cup boiling water
  • 1/2 tsp sugar
  • 1 teaspoon salt
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • oil
  • 1 big packet spinach, trimmed
  • 10 cups chicken stock
  • 100 g bean tread noodles
  • 4 cloves garlic
  • 1 tsp minced ginger
  • 3 stalks spring onions, chopped (white and green parts separated)
  • fish sauce
  • ground white pepper
  • oil

Instruction

  • Prepare a large pan, place on stove top then heat the oil.
  • In a bowl combine all meatball ingredient together (apart from the oil), form into small ball shapes then lightly pan fry until meatballs are light brown in colour. Set everything aside.
  • Prepare a pot, add a bit of oil you used for frying the meatballs then sauté the garlic, ginger and white parts of the spring onions.
  • Add the meatballs, pour the chicken stock then bring it to a gentle boil. Simmer for 15 minutes.
  • Add the glass noodles and spinach, season with fish sauce and ground white pepper then simmer for 5 more minutes.
  • Turn off heat then serve while hot.