teaspoons light soy sauce
a splash of rice wine, sake or dry sherry
20 g/3/4 oz baby spinach leaves, washed and dried
6 straw mushrooms, or chestnut or oyster mushrooms, sliced
1 Place all the ingredients for the meatballs in a food processor and whiz until they are finely minced. Tip the mixture into a bowl and put in the fridge for about 20 minutes to cool and firm up a little.
2 When firmer to handle, roll the meat in your hands into little balls 1-1.5 cm/1/2-3/4 inch in diameter and put to one side.
3 To make the soup, pour the stock into a pan, add the soy sauce and rice wine, sake or sherry and bring to the boil.
4 Reduce the heat to a simmer, carefully drop in the meatballs and simmer for 3-4 minutes until the meatballs are cooked and floating on top of the broth.
5 Take off the heat and add the spinach leaves and mushrooms. Leave until they have just started to wilt, then serve.
Bamboo shoot and meatball soup
for the meatballs
350 g/12 oz slightly fatty pork, minced
3 spring onions, trimmed and very finely chopped
2.5 cm /1 inch piece fresh root ginger, peeled and grated
1 teaspoon cornflour
freshly ground black pepper
for the soup
1 onion, peeled and chopped fairly finely
1 stringed celery stick, chopped fairly finely
1.5 litres/21/2 pints chicken stock
130 g can bamboo shoots, rinsed, drained and finely sliced
6 or 8 straw mushrooms, or chestnut or oyster mushrooms, sliced into strips
vegetable oil, for frying
sea salt
green leaves of spring onion, finely chopped, to garnish
1 Put all the ingredients for the meatballs in a bowl and mix thoroughly, then put into the fridge for about 30 minutes to firm up.
2 Using your hands, form the meatball mixture into small balls about the size of a marble.
3 To make the soup, heat a little oil in a pan and gently fry the onion and celery until they just begin to soften.
4 Add the stock, bamboo shoots and mushrooms and bring to a simmer, then gently drop in the meatballs and simmer for 7-10 minutes until the meatballs are poached. Season the soup with salt, pour into individual bowls, garnish with the spring onion and serve.
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.
