Noodle Soup with Bok Choy and Meatballs
Ingredients
- Ingredients
- 100 grams Beef meatballs (TK from the Asia Shop)
- 200 grams Chinese Egg noodle
- 3 Bok Choy (baby)
- 1 chili pepper (halved and seeded)
- 5 slices ginger (peel removed)
- 800 milliliters vegetable stock
- 2 tsps brown sugar
- 3 Tbsps soy sauce
- salt
- freshly ground black peppers
- sesame oil
- fresh cilantro (optional)
- For the Meatballs
- 400 grams Ground beef
- 1 egg white
- 1 Tbsp Cornmeal
- 2 minced shallots (finely gahackt)
- 3 centimeters ginger (peeled and finely chopped)
Preparation steps
Rinse the bok choy, trim, and cut into quarters lengthwise. Cook the noodles according to package directions and drain.
For the broth: In a saucepan, heat 2 tablespoons oil over low heat, add the brown sugar and cook until caramelized. Add the ginger, vegetable stock, chile, and soy sauce. Season with salt and pepper, then bring to a boil.
For the meatballs: In a sauté pan, heat 1 tablespoon sesame oil, add the shallots and ginger, and sauté. Stir together the ground beef, egg white, and cornmeal with the sautéed shallots and ginger until well-blended. Season with salt and pepper and form into small meatballs.
Add the meatballs and bok choy to the simmering broth. Simmer over low heat for 15 minutes, until the meatballs are cooked and the bok choy is soft, then add the cooked noodles and 1 tablespoon sesame oil to the soup.
Serve the soup piping hot, garnished with fresh coriander leaves if desired.
