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Watercress & ginger pork balls noodle soup
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Total Time:
25 minutes
"Cozy ginger pork broth with crisp watercress or your choice of spinach, mustard leaves, or pak choi for a refreshing twist."
Ingredients:

  • 100 g higher-welfare pork mince
  • ¼ teaspoon white pepper
  • ¼ teaspoon sugar
  • ¼ teaspoon organic vegetable stock powder
  • olive oil
  • 1 Asian shallot or small round shallot
  • 1 spring onion
  • 15 cm piece of ginger
  • 1 organic vegetable stock cube
  • 3 teaspoons fish sauce
  • 300 g watercress
  • 2 packets of instant ramen or 1 sheet of egg noodles (60g)
  • 6 sprigs of fresh coriander
  • 1 fresh red chilli
Instructions:
  • To prepare the pork balls, finely chop the shallot and thinly slice the spring onion. Combine the shallot, spring onion, mince, white pepper, sugar, stock powder, and 1 tablespoon of oil in a mixing bowl. Mix vigorously for 5 minutes to tenderize the meat. Shape the mixture into balls and place them on a plate. In a large saucepan, bring 1 litre of water to a boil. Add chopped ginger, stock cube, fish sauce, ½ tablespoon of oil, salt, and pepper. Drop in the pork balls and cook for 2 minutes. Slice the remaining spring onion, chop the coriander, and finely chop the chili. Set aside. Add watercress to the broth and cook until wilted. Add noodles and cook for 2 more minutes, stirring occasionally. Divide the soup into bowls and garnish with spring onion, coriander, and chili. Serve hot.

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