Noodle Soup with Pak Choy and Ground Meatballs
A noodle soup featuring fresh ingredients from the broth category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Chinese egg noodles
- 3 mini Pak Choi
- 1 chili pepper (halved and seeded)
- 5 slices ginger (peeled)
- 800 ml vegetable stock
- 2 tsp brown sugar
- 3 tbsp Soy sauce
- Salt
- freshly ground black pepper
- sesame oil
- fresh cilantro
- 400 g ground beef
- 1 Egg white
- 1 tbsp corn starch
- 2 shallots (finely chopped)
- 3 cm ginger (peeled and finely chopped)
Instructions
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1.
Wash, trim, and quarter the pak choi lengthwise. Cook the noodles according to package instructions and drain. Heat 2 tbsp oil in a pot over low heat and caramelize the brown sugar. Add the ginger, pour in the vegetable stock, and season the soup with chili, soy sauce, salt, and pepper; bring to a brief boil.
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2.
Meanwhile, sauté the shallots and chopped ginger in 1 tbsp sesame oil in a small pan. Mix the ground beef with the egg white, corn starch, and the shallot-ginger mixture. Season with salt and pepper and shape into small meatballs. Place the meatballs and pak choi into the simmering broth. Simmer for about 15 minutes over low heat until the meatballs are cooked through and the pak choi is tender. Add the noodles, stir in 1 tbsp cold sesame oil, and serve the soup hot, optionally garnished with fresh cilantro leaves.
