One Wok One Pot by Kwoklyn Wan (Quadrille, £16.99) Photography ©Sam Folan
Watercress And Ginger Soup With Meatballs
Rich in vitamins and antioxidants and full of peppery warmth, this light yet hearty broth with lightly seasoned pork balls is the perfect fix for your mind, body and soul.
Serves
2
Preparation time:
10 minutes
Cooking time:
12 minutes
Ingredients
- 2 litres water
- palm-sized piece of ginger, peeled and sliced
- 1½ tbsp chicken powder
- 2 tbsp light soy sauce
- 300g fresh watercress
- pinch of white pepper
- salt, to taste
- 1 tsp sesame oil
- For the meatballs
- 350g minced pork
- 1 spring onion, finely chopped
- 1 tbsp minced ginger
- 1 tbsp Chinese rice wine
- 2 tbsp light soy sauce
- pinch of white pepper
- ½ tsp chicken powder
- ¼ tsp sugar
- 1 egg white
- 1 tsp cornflour
- vegetable oil, for greasing your hands
- Equipment
- Large saucepan
- Food processor
Method
Place all of the meatball ingredients into a food processor and mix on medium speed for at least six minutes until the mixture becomes thick and sticky. Now lightly coat your hands in oil and form ping-pong-sized balls with the mixture. Place on a plate to one side ready for cooking.
In a three to four litre saucepan, add the water, ginger, chicken powder and soy sauce and bring to the boil, then add the meatballs and bring the soup back to the boil before reducing the heat to a simmer. Cook over a low heat for eight minutes, using a spoon to skim off any froth during cooking. Once the meatballs are cooked all the way through, add the watercress.
Once wilted, add the white pepper, taste and adjust the seasoning with salt if required. Finally, turn off the heat, drizzle with the sesame oil and serve warm.
