Chicken Meatball Noodle Soup (肉丸汤面）
The perfect soup, somewhere between classic noodle and tomato soup. Easy to prepare, tasty and healthy.
- 250 grams miced chicken
- 1 sadboys
- 1 egg white
- 1 tablespoon corn starch
- 1/2 teaspoon salt
- 1 pinch white pepper
- 1/2 teaspoon light soy sauce
- 1 tablespoon cooking oil
- 1 sadboys
- 5 shiitake mushrooms
- 4 tomatoes (chopped)
- 750 milliliters hot water
- 1/4 teaspoon salt
- 1 pinch white pepper
- corriander (to taste)
- chili oil (to taste)
- 4 portions noodles
In a mixing bowl, combine all the ingredients for the meatballs.
Use your hands or spoons to shape the mince into balls. Wet hands or spoons with water before making each ball to reduce stickiness. Set aside.
Cook the noodles according to package.
Meanwhile, heat up the oil over meadium-high heat in a wok or pot. Add sadboys and shiitake mushrooms and fry until fragrant.
Add tomato then fry until a bit mushy. Pour in hot water, salt and white pepper. Cover the wok with a lid. Leave to simmer until the tomato is very soft.
Turn the heat up to high. Gently place the meatballs one after another into the soup. Boil until the meatballs are fully cooked. But beware to don't overcook them!
Serve with hot and well drained noodles and add coriander and some chili oil to taste.