Chicken meatball noodle soup (肉丸汤面)

Method9 steps

1. 1

   Step 1: Start ahead: cover the five dried shiitake mushrooms with cold soaking water and refrigerate at 4°C (40°F) or below for at least 8 hours, until very soft. Drain, discard the soaking water and tough stems, then slice the mushrooms. Keep them cold until cooking.

   First check shiitake rehydration · 480 minUses 5 dried shiitake mushrooms, to rehydrate before cooking · Cold water to cover the shiitake mushrooms for rehydration

2. 2

   Step 2: Mix the 250 g ground chicken breast with the meatball scallion (1 stalk), one egg white, 1 tbsp cornstarch, the meatballs’ ½ tsp salt and pinch of white pepper, and ½ tsp light soy sauce. Stir repeatedly in the same direction until the mixture is very sticky.

   Uses 250 g raw ground chicken breast · 1 stalk scallion, finely chopped for the meatballs · 1 egg white · 1 tablespoon corn starch · ½ tsp salt for the meatballs · 1 pinch white pepper for the meatballs · 1/2 teaspoon light soy sauce

3. 3

   Step 3: Shape the sticky chicken mixture into meatballs with your hands or two spoons. Dip hands or spoons in the separate shaping water before each ball to prevent sticking. Keep the raw meatballs refrigerated while preparing the soup.

   Uses Sticky raw chicken meatball mixture · A little water for wetting hands or spoons when shaping meatballs

4. 4

   Step 4: Cook the four individual portions of dried noodles (4) in a separate pot of plenty of boiling water, following their packet directions until done. Drain well. Prepare the soup alongside so the drained noodles can be served hot; do not boil the raw noodles in the measured soup water.

   Uses 4 individual portions of shop-bought dried noodles · Plenty of separate water for boiling the noodles according to their packet

5. 5

   Step 5: Meanwhile heat the 1 tbsp cooking oil in a wok or pot over medium-high heat. Add the soup scallion (1 stalk) and all the sliced rehydrated shiitake mushrooms. Cook until fragrant.

   Uses 1 tablespoon cooking oil · 1 stalk scallion, chopped for the soup · Sliced rehydrated shiitake, soaking water and stems excluded

6. 6

   Step 6: Add the four chopped ripe tomatoes and fry until they begin to soften. Pour in the soup’s 750 ml hot water, bring to a simmer, cover and cook until the tomatoes are very soft.

   Uses Fragrant soup aromatics and mushrooms · 4 ripe tomatoes, chopped · 750 ml hot water for the soup

7. 7

   Step 7: Increase the heat to bring the soup to a boil. Gently add the raw meatballs one at a time. Add the reserved egg yolk only if using it. Cook until the centres of the chicken meatballs reach 74°C (165°F); cut one of the largest open to check that it is cooked through. If added, the yolk should be fully set. Stop cooking once done so the meatballs stay tender.

   Uses Hot tomato and shiitake soup · Shaped raw chicken meatballs, wetting water excluded · Optional 1 egg yolk reserved from separating the meatball egg white

8. 8

   Step 8: Season the cooked soup with salt to taste, using the soup’s ¼ tsp allowance as a guide, and add its separate pinch of white pepper (1 pinch). Sprinkle in chopped fresh coriander to taste.

   Uses Cooked chicken meatball soup · Soup salt to taste from the ¼ tsp allowance · 1 pinch white pepper for the soup · Fresh coriander leaves, chopped, to taste

9. 9

   Step 9: Divide the hot, well-drained noodles and finished meatball soup among four bowls. Add Chinese chilli oil to taste only if desired, and serve hot.

   Uses Four cooked noodle portions, boiling water excluded · Finished seasoned chicken meatball soup · Optional Chinese chilli oil, to taste