Pho-Style Beef Meatball Soup
with Udon Noodles & Asian Greens
Be transported to the streets of Vietnam with this pho-inspired meatball soup special. Warming and bursting with flavours from a rich brothy soup sprinkled with greens and udon noodles. Add some beef meatballs on top to finish off this beloved bowl of pho.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1 tin
Sweetcorn
1 sachet
Coriander
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Udon Noodles
(Contains: Gluten, Wheat; )
2
Spring Onion
1 packet
Oyster Sauce
(Contains: Molluscs; )
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Gluten, Wheat, Soy; )
1 packet
Garlic Paste
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside in a bowl.
• Meanwhile, roughly chop Asian greens and spring onion. Drain the sweetcorn. • Heat a large frying pan over high heat. Cook spring onion and sweetcorn, until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a medium bowl, combine beef mince, sweet soy seasoning, fine breadcrumbs, the egg and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate. • Return the saucepan to medium-high heat with a generous drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded).
• Add garlic paste to the meatballs and cook until fragrant, 1 minute. • Add oyster sauce, beef-style stock powder, the sesame oil, soy sauce, brown sugar and the water, then bring to the boil.
• Add cooked noodles and Asian greens and simmer until just wilted, 2-3 minutes.
• Divide pho-style beef meatball soup between bowls. Top with charred corn and spring onion. • Tear over coriander and sprinkle with crispy shallots. Serve with sriracha. Enjoy!
