- 250 gm cellophane noodles (see note), broken
- 1 litre chicken stock (4 cups)
- 480 gm minced pork
- 4 coriander roots, scraped, finely chopped
- 3 garlic cloves, finely chopped
- ½ bunch Chinese celery, coarsely chopped (see note)
- 60 ml light soy sauce (¼ cup)
- ½ tsp freshly ground white pepper
- 2 tbsp coarsely chopped coriander
- 200 gm silken tofu, cut into 2cm cubes
- 60 ml vegetable oil (¼ cup)
- 4 garlic cloves, thinly sliced
- 1For fried garlic, heat oil in a small saucepan over medium heat, add garlic, stir continuously until golden (2-3 minutes), strain through a metal sieve, set oil and garlic aside separately.
- 2Place noodles in a large bowl, pour over boiling water, stand until soft (4-5 minutes), then drain and set aside.
- 3Bring stock to the boil in a large saucepan. Meanwhile, combine pork, coriander root and garlic in a bowl, season to taste, then roll into 20 walnut-sized balls. Add to stock with celery, soy sauce and pepper, simmer until celery is tender and pork is cooked through (2-3 minutes). Season to taste and add coriander.
- 4Divide noodles and tofu among bowls, ladle over soup mixture, sprinkle over fried garlic, drizzle with garlic oil to taste and serve with extra fried garlic to the side.
Cellophane noodles, also known as glass or bean thread noodles, are available from the Asian section of supermarkets. Chinese celery is available from Asian greengrocers. If unavailable, substitute 2 celery stalks.
This recipe is from the April 2011 issue of