Beef + Three Mushroom Noodle Soup
Preparation Time: 15 minutes / Cooking Time: 15 minutes
My hubby told me to ‘surprise him’ for dinner one night, so armed with mince, noodles and three different types of Korean mushrooms, I decided to whip up a beef and three mushroom noodle soup. I am a big pasta fan in general, but really got into noodle soup after watching (don’t laugh) Kung Foo Panda!
For the broth:
- 1.5L chicken stock
- 3 tbs fish sauce
- 1 tsp garlic paste
- 1 tsp sesame oil
- 150g x 3 different types of mushrooms thickly sliced (450g in total)
- 1 long stalk of spring onion, finely sliced
- 1 or 2 hot chillies, sliced thinly
- Shredded sesame leaves/mint to garnish
- 200g cooked noodles of your choice
For the meatballs:
- 300g beef mince
- ¼ cup panko bread crumbs
- 1 egg
- 1 tsp ginger paste
- 1 tsp salt
- Put the stock, fish sauce, garlic paste and sesame oil in a large pot. Stir and heat on high to bring to the boil.
- Meanwhile, put all the ingredients for the meatballs into a mixing bowl. Squeeze and knead the mixture with your hands to combine together well.
- When the stock has reached boiling point, take a tablespoon of the mince mixture and roll into a ball shape with your hands. TIP – If the mince sticks to your hands while shaping, wet hands lightly before shaping each meatball, and work quickly.
- Place each meatball into the boiling stock, ensuring they do not stick to another ball during cooking. You should make between 15-20 meatballs depending on their exact size.
- After all balls are cooking, add the spring onions and chilli, reduce heat to medium-low and simmer for 5 minutes.
- Add mushrooms, cover with lid and simmer for further 5 minutes until mushrooms soften and reduce in size.
- Shut heat and leave with the lid on for 5 minutes.
- Serve in a large noodle bowl with broth, mushrooms and meatballs on top of cooked noodles.
- Garnish with shredded sesame/mint leaves.
You can add other Asian greens and vegetables to step 6 if you prefer extra vegetables.