Oriental broth with meatballs
Warming yet light soup with an oriental taste and distinct smell of ginger with the addition of wood ear mushrooms and juicy, steamed, slightly spicy meatballs with coriander.
Preparation: 1h
Medium
Preparation: 1h
Medium
Ingredients:
- 200 g water
- 1 g white pepper
- 12 g hot chili pepper
- 15 g coriander leaves
- 80 g soy sauce
- 30 g soy sauce
- 40 g ginger root
- 10 g dried mushrooms
- 100 g onion spring
- 500 g milled pork meat
- 1 g chili flakes
- 1000 g vegetable stock - CVR
- 5 g sugar
- 20 g garlic
- 60 g chicken eggs, whole
- 220 g leek
- 10 g potato starch
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 10 grams of dried wood ear mushrooms, add 200 grams of boiling water, and set aside to soak.
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