Bakso beef meatball soup with noodles and pak choi

Ingredients

For 1 serving

• Lean ground beef120 g
• Egg whites1
• Cornstarch1 tablespoon
• Garlic2 cloves
• White pepperto taste
• Beef broth450 ml
• Rice noodles55 g
• Bok choy120 g
• Shallot20 g
• Tamari1 teaspoon
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, eggs, soy, celery,

In season: October – March

Method

1. Chop half the garlic and blend it with the lean beef mince, egg white, cornflour and a grind of white pepper and a pinch of salt until the mixture is smooth and springy; with wet hands shape 8 small balls.
2. Bring the beef stock to the boil, lower to a gentle simmer, drop in the meatballs and cook for 8 minutes, until they float and are firm.
3. Meanwhile thinly slice the shallot and the remaining garlic and fry them in the groundnut oil in a small pan over medium-low heat for 3–4 minutes, stirring, until golden and crisp; drain on kitchen paper.
4. Cover the rice noodles with boiling water and leave for 8 minutes, until soft; drain and put them in the serving bowl. Quarter the pak choi and rinse it.
5. Add the pak choi and tamari to the broth and cook for 2 minutes, until the pak choi is tender.
6. Pour the broth, meatballs and pak choi over the noodles and finish with the crispy shallots.