Vietnamese-Style Beef Meatball Soup
with Daikon Noodles & Crispy Shallots
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 packet
Crispy Shallots
1 tin
Sweetcorn
1 sachet
Coriander
250 g
Beef Mince
Daikon Noodles
1 packet
Ginger Paste
1
Carrot
1 packet
Oyster Sauce
(Contains: Molluscs; )
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Finely chop garlic. Cut carrot into half-moons. Roughly chop Asian greens. Drain sweetcorn (see ingredients).
• In a medium bowl, combine sweet soy seasoning, beef mince, 1/2 the garlic and a pinch of pepper. • Using damp hands, roll heaped spoonful of beef mixture into small meatballs (4-5 per person). Transfer to plate.
• In a large frying pan, heat drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate.
• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook carrot and sweetcorn until tender, 4-5 minutes. • Add ginger paste and remaining garlic and cook until fragrant, 1 minute.
• Add the water, soy sauce, sesame oil, oyster sauce, the fish sauce and a pinch of brown sugar to the saucepan and bring to the boil. Reduce heat to medium and simmer until slightly reduced, 2-3 minutes. • Add Asian greens and daikon noodles and cook until heated through, 2-3 minutes. • Stir through meatballs and season to taste.
• Divide Vietnamese-style style beef meatball soup with daikon noodles between bowls. • Tear over coriander and garnish with crispy shallots. Enjoy!
