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).
|PER 100G (RAW)||PER 500ml SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
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.
Defrost information: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, reheat as above and consume within 48 hours.
Once defrosted, keep refrigerated and consume within 48 hours.
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.