Asian New Year Meatball and Baby Bok Choy Soup
Japanese Udon noodles soak up notes of ginger and garlic in this Asian-inspired soup.
Ingredients per serving
Prepare the Meatballs
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Scallions, bunch, minced 1.0 each
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Garlic cloves 2.0 each
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Ground Beef 1.35 kg
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Soy sauce, dark 45.0 ml
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Vinegar, rice wine 45.0 ml
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Sesame oil
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Salt 10.0 ml
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Cornstarch 45.0 g
Prepare the Soup
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Onion, diced 1.0 each
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Meatballs, prepared 75.0 each
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Peanut oil 15.0 ml
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Garlic, minced 15.0 ml
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Ginger root, minced 15.0 ml
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Cornstarch 30.0 g
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Udon noodles, cooked 450.0 g
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Sesame oil 30.0 ml
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Baby bok choy (blanched) 450.0 g
Preparation
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Prepare the Meatballs
- Mix all ingredients in a large bowl until well incorporated.
- Using a #40 scoop, make meatballs, should form 2-2.5 cm round balls. Refrigerate.
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Prepare the Soup
- Sauté onion in peanut oil until soft, add garlic and ginger.
- Add chicken base and bring to a boil, the reduce to a simmer.
- Add prepared meatballs and cook until done, about 8 minutes (skim surface during cooking).
- Make a slurry with cornstarch and add to the soup.
- Add baby bok choy, noodles and cook about 2 minutes.
- Top with sesame oil and serve.
