John Myers
Contents
show
Glass Noodle Soup, Sweet and Sour
The perfect glass noodle soup, sweet and sour recipe with a picture and simple step-by-step instructions.
For the balls
- 2 piece Spring onions fresh
- 1 Walnut-sized piece Fresh ginger
- 2 piece Peeled garlic clove
- 250 g Mixed minced meat
- 2 tbsp Soy sauce
- 2 tsp Toasted sesame oil
- Salt
- Pepper from the grinder
For the soup
- 75 g Glass noodles
- 150 g Fresh spinach leaves
- 2 piece Carrots
- Salt
- 800 ml Chicken broth
- 1 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Sugar
- Chili Sauce (Sambal Oelek)
- 3 Branches Fresh coriander
- Clean and wash the spring onions and cut into fine rings. Peel and finely chop or grate the ginger, peel and finely chop the garlic. Mix the minced meat with spring onions, ginger, garlic, soy sauce, sesame oil, salt and pepper in a bowl and knead vigorously. Then form small (walnut-sized) balls out of the mince and place them on a kitchen board.
- Cover the pasta in a bowl with lukewarm water and let it soak for 10 minutes. Sort the spinach, wash and drain. Cover and cook the spinach in boiling salted water for 1-2 minutes until the leaves have collapsed, rinse in a colander with cold water and drain. Peel the carrots and cut into thin, fine strips.
- Bring the stock to a boil in a large saucepan, stir in the soy sauce. Add the carrot strips and cook for 5 minutes. Put in meatballs, let stand for 5 minutes over low heat.
- Drain the pasta, then cut it into smaller pieces with the kitchen scissors. Season the broth with vinegar, sugar, salt and possibly a little sambal oelek to taste. Add the pasta and spinach to the soup, let it get hot. Serve in bowls. Finally, sprinkle some finely chopped coriander over the top.
Facebook Comments