Lion Head Meatball Noodle Soup
What You Will Need
Ingredients
- 100ml rapeseed oil
- 500g lean minced pork
- 4 cloves of garlic, finely minced
- 2 tbsp freshly grated root ginger
- 2 spring onions, finely chopped
- 50ml Shaoxing rice wine or dry sherry
- 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 2 tbsp Lee Kum Kee Premium Light Soy Sauce
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 egg, beaten
- 1 tbsp cornflour
- 1 pinch ground white pepper
- 1 pinch of salt
- For the soup
- 500ml vegetable stock
- 500 water
- 200g Chinese leaf, washed, quartered lengthways
- 5 dried Shiitake mushrooms
- 1 tbsp Lee Kum Kee Premium Light Soy Sauce
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 50 ml Shaoxing rice wine
- 100g mung bean noodles or vermicelli rice noodles
- Pinch of Ground white pepper
Made with
Lee Kum Kee products
How to make it
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Place all the ingredients for the meatballs into a large bowl and stir to combine well. Using wetted hands take a medium gold ball size mound and roll into a round shape. Place on a plate and repeat until all have been made.
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Pour the oil into a large wok or pan and heat over high heat, slowly add the meatballs into the oil and brown until golden cooking for 4-5 minutes. Lift the meatballs out and set aside.
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Pour all the oil into a heatproof bowl except for 1 Tbsp oil. Add the vegetable stock, water, Shaoxing rice wine, Shiitake mushrooms, Chinese leaf and cook on medium heat for 15 minutes, add the meatballs and the mung bean noodles and cook for a further 5 minutes. Season with sesame oil and ground white pepper.
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Ladle a portion into soup bowls and serve immediately.