Chinese Pork and Mushroom Meatballs Soup

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Chinese Pork and Mushroom Meatballs Soup

Chinese Pork and Mushroom Meatballs Soup is a modern Fusion recipe for a classic soup of pork and mushroom meatballs cooked with oriental vegetables in a chicken broth base with soy sauce, sesame oil and ginger. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chinese Pork and Mushroom Meatballs Soup.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Wild Food Pork Recipes Vegetable Recipes Fusion Recipes Fusion Recipes

Ingredients:

For the Meatballs:
500g minced pork
4 spring onions, minced
1 tbsp fresh ginger, finely grated
4 tbsp amethyst deceiver caps, minced
225g field mushrooms, horse mushrooms or Brown Wood Mushrooms (or a mix), chopped and fried until dry
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp Chinese rice wine (or dry sherry)
salt and freshly-ground white pepper, to taste
cornflour for dusting
vegetable oil for frying

For the Soup Base:
1l chicken broth
6cm length of ginger, peeled and cut into thin slices
2 tbsp soy sauce
dash of sesame oil
1/2 tsp sugar
1 tbsp Chinese rice wine (or dry sherry)
100g water chestnuts, sliced into julienne strips
4 tbsp carrots, sliced into julienne strips
4 tbsp mange tout (snow peas) cut into diagonal pieces
4 tbsp baby sweetcorn, quartered
3 spring onions, slivered at a bias

Method:

In a bowl, combine the pork, spring onions, ginger, mushrooms, soy sauce, sesame oil and rice wine. Mix well then season to taste with salt and black pepper. Cover and refrigerate until needed.

In the meantime, prepare the soup base. Combine the chicken broth, ginger, soy sauce, sesame oil, sugar and rice wine in a large pan. Bring to a simmer and cook for about 25 minutes. Remove the ginger slices with a slotted spoon then set the liquid aside to keep warm.

Remove the meatball mixture from the refrigerator and shape into 2cm balls. Roll these in cornflour to coat then heat a little oil in a large frying pan. Add the pork meatballs and fry in batches until nicely and evenly browned all over. Remove with a slotted spoon and drain on kitchen paper.

Bring the stock back to a simmer then add the meatballs, water chestnuts, carrots, mange tout and sweetcorn. Simmer very gently for 15 minutes to heat the ingredients through then ladle into warmed soup bowls. Garnish with the slivered spring onions and serve.