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© 2020 Ching He Huang. All rights reserved.

Lionhead Meatballs Noodle Soup

Serves : 4 Preparation 15 mins Cooking 40 mins Total 55

Nutrition facts: 605.00 calories 33.30g protein 33.00g carbs 4.90g sugars 38.30g fat 4.80g 2.20g fibre 1213.00mg sodium

Ingredients: 100 ml Rapeseed oil 500g Lean pork mince 4 cloves, finely minced Garlic 2 tablespoons Fresh root ginger, peeled and finely grated 2, finely chopped Spring onion half a teaspoon Salt 1 pinch Ground white pepper 50ml Shaosing rice wine or dry sherry 1 tablespoon Lee Kum Kee Premium Dark Soy Sauce 2 tablespoons Lee Kum Kee Premium Light Soy Sauce 1 tablespoon Lee Kum Kee Pure Sesame Oil 1, beaten Egg 1 tablespoon Cornflour For the soup: 500ml Vegetable stock 500ml Filtered water 200g, washed, quartered lengthways Chinese leaf 5, slices Chinese dried mushroom 1 tablespoon Lee Kum Kee Premium Light Soy Sauce 100g (add more if preferred) Vermicelli rice noodles 1 tablespoon Lee Kum Kee Pure Sesame Oil 1 pinch Ground white pepper To serve: as needed Lee Kum Kee Chiu Chow Chilli Oil

Inspired by the Lionhead Meatball at Gu Sha Noodle Shop

These Lionhead meatballs are delicious in a noodle soup - simple and more-ish, perfect for a midweek supper.

Lionhead Meatballs Noodle Soup

Serves : 4
Preparation time 15 Minutes
Cooking time 40 Minutes

per serving

Cals

605.00

Protein (g)

33.30

Carbs (g)

33.00

Sugars (g)

4.90

Fat (g)

38.30

Sat Fat (g)

4.80

Fibre (g)

2.20

Sodium (mg)

1213.00

pork noodle soup

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About the recipe

Inspired by the Lionhead Meatball at Gu Sha Noodle Shop

These Lionhead meatballs are delicious in a noodle soup - simple and more-ish, perfect for a midweek supper.

Ingredients

Rapeseed oil - 100 ml
Lean pork mince - 500g
Garlic - 4 cloves, finely minced
Fresh root ginger, peeled and finely grated - 2 tablespoons
Spring onion - 2, finely chopped
Salt - half a teaspoon
Ground white pepper - 1 pinch
Shaosing rice wine or dry sherry - 50ml
Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
Lee Kum Kee Premium Light Soy Sauce - 2 tablespoons
Lee Kum Kee Pure Sesame Oil - 1 tablespoon
Egg - 1, beaten
Cornflour - 1 tablespoon

For the soup

Vegetable stock - 500ml
Filtered water - 500ml
Chinese leaf - 200g, washed, quartered lengthways
Chinese dried mushroom - 5, slices
Lee Kum Kee Premium Light Soy Sauce - 1 tablespoon
Vermicelli rice noodles - 100g (add more if preferred)
Lee Kum Kee Pure Sesame Oil - 1 tablespoon
Ground white pepper - 1 pinch

To serve

Lee Kum Kee Chiu Chow Chilli Oil - as needed

Steps

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.
Pour the groundnut 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 5-7 minutes. Place a skewer through a meatball and if it lifts out clean, it’s cooked. Lift the meatballs out and set aside.
Pour all the oil into a heatproof bowl except for 1 tablespoons of the oil. Add the vegetable stock, Chinese mushrooms, Chinese leaf and cook on medium heat for 15 minutes, add back in and the rice noodles and cook for a further 5 minutes. Season with sesame oil, salt and ground white pepper.
Ladle a portion into soup bowls, spoon a meatball and serve immediately

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Ingredients

Rapeseed oil - 100 ml
Lean pork mince - 500g
Garlic - 4 cloves, finely minced
Fresh root ginger, peeled and finely grated - 2 tablespoons
Spring onion - 2, finely chopped
Salt - half a teaspoon
Ground white pepper - 1 pinch
Shaosing rice wine or dry sherry - 50ml
Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
Lee Kum Kee Premium Light Soy Sauce - 2 tablespoons
Lee Kum Kee Pure Sesame Oil - 1 tablespoon
Egg - 1, beaten
Cornflour - 1 tablespoon

For the soup

Vegetable stock - 500ml
Filtered water - 500ml
Chinese leaf - 200g, washed, quartered lengthways
Chinese dried mushroom - 5, slices
Lee Kum Kee Premium Light Soy Sauce - 1 tablespoon
Vermicelli rice noodles - 100g (add more if preferred)
Lee Kum Kee Pure Sesame Oil - 1 tablespoon
Ground white pepper - 1 pinch

To serve

Lee Kum Kee Chiu Chow Chilli Oil - as needed