Fuzzy Melon Pork Ball Soup 節瓜肉丸粉絲湯

🧂 Ingredients

• 500 g Fuzzy melon
• 200 g Ground pork
• 1 bunch Mung bean vermicelli
• ½ tsp Light soy sauce

  (pork marinade)
• ½ tsp Sugar

  (pork marinade)
• ½ tsp Salt

  (pork marinade)
• 1 tsp Shaoxing wine

  (pork marinade)
• 1/8 tsp White pepper powder

  (pork marinade)
• 125 ml Water

  (pork marinade)
• 2 tbsp Sweet potato starch

  (pork marinade)
• 3 c Broth
• 2 c Water
• 1 tsp Salt
• 2 tbsp Abalone sauce

  (or oyster sauce)

Instructions

• 1 Soak mung bean vermicelli in water for 30 minutes until soft. Then discard water
  and use scissors to cut them into shorter lengths. Set aside
• 2 Marinate ground pork with ½ tsp light soy sauce, ½ tsp sugar, ½ tsp salt, 1 tsp
  Shaoxing wine, 1/8 tsp white pepper powder, 2 tbsp sweet potato starch and 125
  ml water. Mix well and set aside for 15 minutes
• 3 Peel and cut fuzzy melon into pinky finger size strips
• 4 Add 3 c broth and 2 c water to a pot and bring to a boil.
• 5 Add fuzzy melon and bring to a boil. When the soup boils, turn the heat down to
  medium and let it cook for 15 minutes or until fuzzy melon is fully cooked.
  Cooking time depends on the size of the fuzzy melon strips If you like the mung
  bean vermicelli extra soft, you can put it in the pot with the fuzzy melon
• 6 Add mung bean vermicelli, cover with lid and cook for 4 minutes
• 7 Give the meat mixture a mix. Use a spoon to scoop the meat mixture and drop it
  into the soup. Stir gently only after you drop all of the meat mixture into the
  soup. You can make them into balls or just keep it irregular shaped to make it
  rustic. Just try to keep the size similar so that they will finish cooking at
  around the same time
• 8 Turn heat down to low and cover with a lid. Cook for 5-7 minutes or until pork
  is done
• 9 Add 2 tbsp abalone sauce into the soup, mix well and taste. Add salt to your
  preference
• 10 Serve

Nutrition Info