Asian Meatball Soup
Serves 4
2 dried Chinese mushrooms
1 litre beef stock
1 Tbsp mirin *
2 tbsp soy sauce
400g beef mince
2 tsp grated fresh ginger
1 stem lemon grass white part only, finely chopped
2 spring onions, finely chopped
2 cloves garlic, crushed
4 baby carrots, sliced diagonally
1 bunch baby Bok Choy, shredded
Soak mushrooms in boiling water for 10 mins.
Meanwhile in a large heavy based pan, combine stock, mirin and 1tbsp soy. Bring to boil, then reduce heat and simmer. Drain mushrooms, remove stems and finely chop the caps.
Combine mince, ginger, lemon grass, spring onion, garlic and remaining soy in a bowl. With wet hands roll level tablespoons of the mix into balls (there should be about 16).
Add meatballs, carrot and mushroom to the stock and simmer 5-7 mins or until meatballs are cooked. Stir in Bok Choy and cook until just wilted. Season and Serve.
* Mirin [MIHR-ihn]
A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavour to a variety of dishes, sauces and glazes. It’s available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as rice wine.