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 before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.
Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.