Рецепт Spicy Meatball Udon Soup
It’s been quite some time since I made something freestyle so today we will be preparing one in a noodle soup form this time. With our recipe for today I will be using my secret in making a really good soup without the effort. This secret was accidentally discovered when one time I was so lazy to chop some garlic and shallots so I ended up using the store bought crispy garlic and crispy shallots without the hassle of sautéing them. With a good base broth and a good amount of this you will be sure to have a really good soup base that tastes really authentic.
Now we that have a soup base we will then spike that up with some zing so for our recipe we will make a spicy soup with udon as the choice of noodle. Chillies, ginger, lemongrass and spring onions with give it some freshness and spice, for the protein of choice I will be using some meatballs made with pork and beef, we will also add some earthy flavours from dried mushrooms and some greens to make it a complete meal. I love this spicy but if you don’t want it to be that hot you can adjust the amount of chillies to your liking. Spicy Meatball Udon Soup Save Print Prep time Cook time Total time Serves: 4 Ingredients Noodles 4 serving udon noodles, cooked according to packet instructions ½ cup of dried kibbled shiitake 4 long red chillies, sliced 1 birds eye chillies, minced 1 litre of good stock (you can use beef, chicken or pork) 1 cup boiling water ¼ cup crispy fried garlic ½ cup crispy fried shallots 2 thumb sized ginger, thinly sliced 4 stalks spring onions, chopped 1 stalk of lemon grass, bruised 1 large bunch of bok choy, blanched salt freshly ground black pepper ground white pepper Meatballs 350 g pork mince, 25% fat 350 g beef mince 1 tbsp flour 1 egg 2 cloves garlic, minced 1 bird eye chillies, minced 1 tsp minced ginger salt ground white pepper Instructions In a mug combine kibbled shiitake and boiling water, set it aside for 30 minutes and let it rehydrate. Prepare your meatballs, combine all meatball ingredients together, mix well and form into meatballs. In the pot that you will be using for your soup add oil and pan fry meatballs until brown on all sides. Remove the meatballs and remove any excess oil. In the same pot gently fry the birds eye chillies then pour your stock, the rehydrated mushrooms together with the liquid, crispy fried garlic, crispy fried shallots, ginger and lemon grass. Bring this to a boil and simmer for 15 minutes in low heat. Add the meatballs and simmer for 15 more minutes, season with ground white pepper and salt. Turn heat off. Prepare your serving bowls, and place your noodles and blanched bok choy. Pour some of the hot soup into the bowl together with some meatballs. Add some sliced spring onions and sliced chillies on top then serve. 3.5.3208
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