This soup is a perfect combination of healthy, hearty and homey - a clear, Thinner Dinner chicken broth, with juicy pork meatballs in a slurpy, soupy, noodle-y broth.
We start by making water chestnut-studded pork balls (like big dumplings without the heaviness of wrappers), flavoured with garlic, ginger and coriander, which we brown in the oven before simmering in a clear, free-range chicken stock and soy broth with shredded Chinese cabbage and bean thread vermicelli (the mane on the lions' heads, supposedly, if manes were green and the king of the beasts plump, round and porky).
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully before reheating. Empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot.