Saucey Sauce Pork Balls Noodle Soup

Impress your friends and family with this Vietnamese-inspired recipe, Saucey Sauce Pork Balls Noodle Soup. The perfect recipe to warm your Fall and Winter nights.

Ingredients:

For the Ginger Pork Balls

• 100G Pork minced (ground)

• ¼t White pepper

• ¼ t Sugar

• ¼ t Vegetable stock powder

• 1T Olive oil

• 1 Shallot, peeled and chopped

• 1 Spring onion, thinly sliced

For the Soup

• 15cm piece of fresh Ginger, peeled and finely chopped

• 1L of Vegetable broth

• 3T Sweet Ginger Saucey Sauce

• 1T Olive oil

• 300G Watercress, chopped into 10cm lengths

• 2 Packs of instant ramen (just noodles)

• 1 Spring onion, thinly sliced

• 6 sprigs of fresh cilantro, chopped 1cm in length

• 1 Fresh red chili, chopped (optional)

Method:

1. Place the Shallot and Spring Onion in a mixing bowl with the Minced Pork, the White Pepper, the Sugar, Vegetable Stock Powder, and Olive Oil. Mix well with a fork for 5 minutes or until it softens.

2. Pinch off a small amount of Pork, roll it into a ball, and pop it on a plate. Repeat with the remaining mixture.

3. Fill a large saucepan with the Vegetable broth over medium-high heat. Add the chopped Ginger, Sweet Ginger Saucey Sauce & Olive Oil.

4. Add Sea salt and black pepper to taste. When boiling, add the Pork balls and cook for 2 minutes, or until cooked through.

5. Add the Watercress to the broth and cook for 1 minute or until just wilted.

6. Add the noodles and cook for another 2-3 minutes, stirring to break them up.

7. Divide the soup between bowls, scatter over with Sliced Spring Onion, Cilantro, and Chili, and serve immediately.