Well, I guess December was a bad time to start a food blog - no sooner had I started to think about it the party season started... then went to visit family for a few days... all in all, not much cooking has been done recently!
January is always a month where I try to cook everything 'from scratch'- in a panic to be healthy and save money! So the first thing I turned to when the excess of Hogmanay and New Year was over was a huge steaming spicy tasty bowl of noodle soup! Left-over pork mince from stuffing the turkey tempted me towards meatballs... and rather randomly a spare packet of brussel sprouts was a somewhat non-traditional veg - but they worked well. Though if you really don't like them, then some sliced cabbage would do just as well!
Apologies for the blurry, messy picture! Just before I made this a friend popped by and we went out for a quick New Year drink... So much for the detox. Then by the time I got home and made this, I was too hungry to stop and take my pics properly. I also forgot to put on the chilli garnish... Still tasted good though!
You will need:
- 24 pork and crab meatballs - uncooked
- 1 clove garlic - crushed
- 1 inch piece ginger finely chopped
- 1 litre Clear chicken broth
- 4 baby bok choi,
- 2 portobello mushrooms - thinly sliced
- 12 baby sweet corn
- 2 small handfuls bean shoots
- Fine rice noodles (I use 100g per person!)
- Chopped coriander/ wedge of lime and sliced red chilli to garnish
- Fish sauce and soy sauce to season
- Cook the rice noodles according to the instructions on the packet, drain, rinse under cold water and set aside.
- Heat the chicken broth to simmering point - so the bubbles are only gently breaking the surface.
- Add the garlic and ginger to the broth.
- Gently slide in the pork balls.
- Bring the broth back to a gentle simmer.
- After 3 minutes, add the vegetables.
- Simmer for another 3 minutes.
- Check seasoning and adjust with soy or fish sauce as required.
- Divide the noodles between 4 soup bowls.
- Add the meatballs and veg to each bowl then ladle over the stock.
- Garnish with the sliced chillies, coriander and lime.
- Serve immediately and enjoy!