A quick and easy meal to warm you from within. Fiery ginger broth, melted pak choi and bouncy, flavoursome meatballs.
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Serves
4
Spring Onion
Pork Mince
Sesame Oil
Soy Sauce
Cold Water
Salt
Fresh Ginger
Chicken Stock
Pak Choi
Ground Turmeric
Olive Oil
Salt
Black Pepper
Serves
4
Spring Onion
Pork Mince
Sesame Oil
Soy Sauce
Cold Water
Salt
Fresh Ginger
Chicken Stock
Pak Choi
Ground Turmeric
Olive Oil
Salt
Black Pepper
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Step 1.
Trim and thinly slice the spring onions. Put the spring onion whites into a bowl with the pork mince, sesame oil, soy sauce, water and salt. Mix thoroughly until combined and the texture has changed to a stickier consistency. Set aside.
Step 2.
Thinly slice the ginger and put it into a saucepan with the chicken stock. Set over a medium heat and, once hot, drop tablespoons of the meat mixture into the hot broth. Continue until no meat remains. Gently poach for 10-15 mins until fully cooked. Skim any foamy bits out of the broth as it cooks.
Step 3.
Meanwhile, separate the pak choi leaves and drop them into the broth for the last 4 mins of cooking time. Stir through the turmeric and spring onion greens, then taste and season the soup with salt or soy sauce and pepper. Finish with a light drizzle of sesame oil.
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