Description
A light yet flavourful Asian-style soup made with hairy gourd, salted duck egg, pork, vermicelli, and fish balls for a comforting meal.
Ingredients
Units Scale
- 350 g hairy gourd (fuzzy melon), peeled and sliced
- 200 g pork cheeks, thinly sliced
- 10 pcs fish balls, halved
- 4 pcs dried shiitake mushrooms, rehydrated and sliced
- 50 g bean thread vermicelli (glass noodles)
- 2 uncooked salted duck eggs
- 6 cups chicken stock
- 2 slices fresh ginger
- 4 cloves garlic, minced
- 3 small shallots, minced
- spring onions, for garnish
- salt, to taste
- oil, for sautéing
Instructions
- In a large pot, heat a bit of oil. Sauté garlic, shallots, and ginger until fragrant.
- Add pork slices and cook until lightly browned.
- Toss in fish balls and continue cooking until slightly golden on the edges.
- Add sliced shiitake mushrooms and stir-fry for another minute.
- Pour in the chicken stock and bring to a boil. Lower the heat and let it simmer for 5 minutes.
- Add the sliced hairy gourd and simmer on medium-low heat for about 15 minutes, or until tender.
- Drop in the vermicelli and cook for an additional 10 minutes.
- In a small bowl, beat the salted duck eggs. Slowly pour them into the soup while stirring gently to create silky egg ribbons.
- Season with salt to taste.
- Garnish with chopped spring onions before serving.