This soup features a chicken bouillon based broth with cilantro and soy sauce pork balls, mung bean threads and chopped napa cabbage. He was able to whip up the whole meal in just over 20 minutes and was exactly what the doctor ordered. It’s comforting in the way chicken noodle soup is, but with a decidedly asian flair. And it’s light enough that you can eat a decent sized bowl without feeling overstuffed.
I’m feeling better already.
My husband doesn’t follow a recipe, he goes by taste. The preparation is simple enough. The following recipe is just a guide, as this recipe is mostly determined by taste.
To make the Pork Balls:
6 oz Ground Pork
Cilantro
1 Tbsp Sugar
Pepper
1 tsp Fish Sauce
1 tsp Maggi
2 tsp White Soy Sauce
2 tsp Regular Soy Sauce
Take ground pork, a small handful of chopped cilantro, sugar soy sauces, fish sauce and maggi and mix until combined. Divide into small balls.
To make the soup:
Small Handful Mung Bean threads
1 cube Chicken Boullion
Pork Balls (see above)
5 leaves of Napa
3-4 c boiling water
pepper
Fish Sauce
Soy Sauce
Stir chicken bouillon into water and wait until dissolved. Add pork balls and bring back to boil. One pork balls float, add noodles, then napa. Season to taste using pepper, fish sauce and regular soy sauce.
Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers
3 comments:
Sounds great even if you're not feeling under the weather!
Thanks for this great recipe! I have linked to it in a post with our (The Chef and I) top picks from the Soup-a-Palooza and we can’t wait to try it. I’d like to invite you to participate in our Foodie Friday event. Thanks again!
The Lucky Wife, I'm so happy that you liked the recipe, I hope you try it, I'm sure you'll love it if you're looking for some new soups with an asian flair!
Post a Comment