Although Christmas is not here yet but I am sure many of us, especially the old folks have started to stock up for Chinese New Year. That said, meatballs that are purchased off the shelves are a common sight...

Although Christmas is not here yet but I am sure many of us, especially the old folks have started to stock up for Chinese New Year. That said, meatballs that are purchased off the shelves are a common sight in many of the Asian households as I would say they are quite an essential when we have hotpot during the festive.

And every year without fail, excess stock up tends to happen as the older generation feels that the fridge need to be pack to the brim in order to enjoy a “prosperous” Lunar New Year. My favourite brand of meatballs, without the exception of homemade from scratch ones are often these Lion Dance brand of meatballs. Since I always have extra of these, I decide to cook them in a thick and luscious mushroom and pork bone soup broth which is a little similar to the Taiwanese Oyster Vermicelli kinda texture of soup base but of course without oysters in this case and adapting more on a mushroom flavour.

Topping it with lots of fried garlic before serving gives the soup a really good aroma. Of course you are free to replace the meatballs with other options such as pork belly slices too.

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Mee Tai Bak Noodles in Mushroom Thick Soup with Meatballs

Recipe by Eat What TonightCourse: MainCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

6 dried mushrooms, rinse and soak in approx. 400ml of water overnight to soften before slicing them thinly

350ml pork bone soup base

8 pcs ready-to-cook meatballs

90g minced meat

2 tbsp minced garlic

4 tbsp cooking oil

Some diced scallions (for garnish)

For the Minced Meat Marinate :

3 tsp light soya sauce

1 tsp sesame oil

1 tsp shallot/garlic oil

1/2 tsp sugar

Pinch of pepper

For the Soup Seasoning (adjust according to savouriness of soup base used) :

2 tsp oyster sauce

2 tsp light soya sauce

Few pinches of pepper

2 tsp Chinese cooking wine

For the Soup Thickening :

3 tbsp corn flour mixed with 3 tbsp water

Directions

Heat up cooking oil and fry garlics until golden brown. Dish and set aside on paper towels to soak up excess oils.Reserving 3 tsp of the garlic oil in pot, add the soup base and mushroom water and cook till it boils.Add in soup seasoning and mix well.Add in sliced mushrooms and minced meat. Use back of ladle to press against the minced meat to break them up finely.When the soup cooks again, add in meatballs and Chinese Cooking wine before slurring in the soup thickening.Allow the soup to cook on high heat till it starts to thicken.
In another pot, heat up some water and cook the Mee Tai Bak noodles till the noodles loosen up. Drain away the water and reserve the noodles.Pour the soup over the noodles and top with diced scallions and fried garlic. Serve hot immediately to enjoy !

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