Glass Noodle Soup (Fish Dumpling & Minced Pork)
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Glass Noodles Soup (Fish Dumplings & Minced Pork)
See ingredient substitution ideas and the links to recipe variations at the cooking notes below.
- 50g minced pork (or chicken) for best results, use mince with a bit of fat on
- half bouillon soup cube (fish or ikan bilis preferred)
- 500 ml water
- light soy sauce to taste
- 5 fish dumplings (鱼饺)
- 1 bundle (about 50g) tang hoon (glass noodles) soaked in a glass of water
- a saucer of cut chilli padi in soy sauce
(A) Marinade for Pork
- 1 tsp light soy sauce
- 1 tsp corn starch (flour)
- 1/2 tsp sesame oil
- tiny pinch of salt
- 2 dashes white pepper powder
- Coral lettuce (生菜)
- crispy lard pieces with lard oil
- chopped spring onions
- Marinade minced pork with seasonings (A) in a heat-proof bowl for about 15 minutes.
- Make quick soup base. In a soup pot, add the bouillion cube and water. Bring to a boil. Season to taste with a bit of light soy sauce.
- Prep the marinated pork. While the soup is boiling, transfer one ladle of boiling hot soup to the bowl of marinated pork.
- Add the fish dumplings to the pot of boiling soup and boil until cooked, about 2 minutes.
- Pour the bowl of marinated pork with hot stock into the pot, cutting the mince to smaller pieces with a wooden spoon as you do so. Cook briefly until the mince is cooked through.
- Add drained glass noodles to cook for a few seconds.
- To serve, dish out to serving bowl, and garnish with lettuce, spring onions, crispy lard and lard oil. Serve immediately with a side saucer of cut chilli.
- In place of the soup bouillon cube, you can also use home-made ikan bilis (anchovies) stock.
- You can substitute the crispy lard and lard oil with garlic oil or shallot oil.
- Recipe variation links: fish ball glass noodles soup, mushroom minced pork noodles (dry), minced pork noodles soup and fish ball mee pok noodles (dry).