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Chicken ball and rice noodle soup
Chicken ball and rice noodle soup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Satisfying Asian noodle soup with flavorful chicken meatballs.
Ingredients:
  • 125g rice vermicelli
  • 4 dried shiitake mushrooms
  • 325g (about 2 large) chicken thigh fillets, excess fat removed, cut into 5cm pieces
  • 62.50 ml chopped fresh coriander
  • 2 tsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 1L (4 cups) chicken style liquid stock
  • 40.00 ml mirin (rice wine)
  • 42.00 gm light soy sauce
  • 65g (1/2 cup) bean sprouts, ends trimmed if desired
  • 2 green shallots, cut into 5cm lengths, finely shredded
  • 2 small fresh red chillies, thinly sliced diagonally
Instructions:
  • Place the rice vermicelli in a large heatproof bowl and cover it generously with boiling water. Let it sit for 10 minutes to soften. In a small heatproof bowl, place the mushrooms and pour 125ml (1/2 cup) boiling water over them. Set aside for 10 minutes to soak.
  • Next, place the chicken in a food processor and finely mince it. Add the chopped coriander, ginger, and garlic, then process until thoroughly combined. Shape the mixture into 20 walnut-sized balls using wet hands. Place the balls on a plate, cover, and set aside.
  • Separate the mushrooms from the liquid, keeping the liquid aside. Gently squeeze out any extra moisture from the mushrooms. Discard the tough stalks, thinly slice the caps, and combine them with the reserved mushroom liquid, stock, mirin, and soy sauce in a large saucepan. Bring to a boil over medium-high heat.
  • Lower the heat to medium-low, gently add the chicken balls, and let them simmer without a lid for about 5 minutes until they are perfectly cooked.
  • Next, drain the vermicelli and cut it into shorter lengths using kitchen scissors. Add it to the pan and cook uncovered, stirring occasionally, for an additional 3 minutes or until heated through. Gently mix in half of the bean sprouts and half of the coriander leaves.
  • Serve the soup in bowls and generously top with the remaining bean sprouts, coriander leaves, green shallots, and chillies. Enjoy right away.

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