Hairy marrow meatball soup

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December 5, 2014
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October 12, 2015

Ingredients

500 gm minced pork
2 Tbsp wholemeal flour

marinated with :
1/2 tsp sea salt
1/2 tsp white ground pepper
1 tsp brown sugar
2 Tbsp light soya sauce
a dash of dark soya sauce
1 Tbsp cornflour

1 medium size hairy marrow (peeled, cut into bite-size chunks)
2 litres filtered water
200 gm dried anchovies (deboned)
4cm piece of  ginger (bruised)
2 small dried octopus tentacles (rinsed)
1 big scallop (soaked, drained)
1 small packet of glass noodles
a handful of goji berries (soaked, drained)

Method

  1. Heat a saucepan with olive oil, put in the ginger, anchovies and saute till lightly brown and fragrant.
  2. Add 500ml hot water at a time and bring to boil and simmer for 15 minutes. Sieve out the anchovies stock into a soup pot. Repeat 3 times until 2 litres are done. Discard the anchovies.
  3. Add octopus tentacles, scallop and bring to simmer for 30 minutes and throw in the chunks of hairy marrow and simmer for another 30 minutes.
  4. Roll the marinated minced meat into bite-size meatballs and place them into the boiling soup, add goji berries and boil for 10 minutes till the meatballs are completely cooked.
  5. Finally add glass noodles. Please note that glass noodles cooks really fast.
  6. Soup is now ready to be served.

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