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Chinese Winter Melon Soup with Meatballs
Ingredients
  • subheading: FOR THE MEATBALLS:
  • 1 pound ground pork (or dark meat chicken, 450g)
  • 2 tablespoons water
  • 2 ½ tablespoons light soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 teaspoon sesame oil
  • ½ teaspoon ground white pepper
  • ½ teaspoon sugar
  • 1 egg white
  • 1 tablespoon ginger (minced)
  • 1 scallion (finely chopped)
  • ¼ teaspoon salt
  • subheading: FOR THE REST OF THE SOUP:
  • 1 package glass noodles (mung bean vermicelli, about 50g)
  • 1 pound winter melon (450g)
  • 1 tablespoon oil
  • 2 scallions (white parts only, chopped; set aside or freeze the greens for a stir-fry!)
  • 4 cups chicken stock (or pork/chicken stock; about 1L)
  • 2 cups water (475 ml)
  • ½ teaspoon ground white pepper
  • ½ teaspoon sesame oil
  • salt (to taste)
  • large handful of cilantro (chopped)
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