Mee Swa Soup With Ground Pork And Fish Balls

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You might have to do a little shopping to make this mee swa, but you'll be glad you did. There's no substitute for meaty pork bones in the rich stock and the cloud-ear mushrooms are a must for authenticity.

photo of Mee Swa Soup With Ground Pork And Fish Balls

serves/makes:

ready in:
2-5 hrs

ingredients

STOCK
3 pounds meaty pork bones
3 yellow onions, peeled and halved
1 head garlic, halved
1 piece (2 inch size) ginger
1 tablespoon fish sauce
1 white turnip, peeled and halved
5 quarts water

SOUP
6 medium dried cloud ear fungi
1/2 pound ground pork
18 fish balls (optional)
1/4 pound Asian greens (such as choy sum or bok choy), washed, trimmed, and roughly chopped
1/4 pound thin, round wheat flour noodles
2 scallions, finely chopped
2 radishes, thinly sliced
2 tablespoons finely chopped fresh cilantro leaves

directions

To make stock, place bones, onions, garlic, ginger, fish sauce and turnip in a large pot. Add the water and slowly bring to a boil over medium heat, skimming any foam. Lower heat and simmer for 2 1/2 hours.

Meanwhile, place cloud-ear fungi in a medium bowl, adding boiling water to cover. Soak until softened, about 10 minutes. Drain, wash and roughly chop.

Strain stock and skim any fat from top. Heat 8 cups stock in a wok or large saucepan over medium heat. Add cloud-ear fungi and simmer for 3 minutes. Add pork, fish balls (if using), greens and radishes, keeping stock at a low simmer for 5 minutes.

Bring a medium pot of water to a boil and cook noodles for 3 minutes, gently separating with chopsticks or a fork. Drain and add to soup.

Serve in individual bowls, garnished with scallions and cilantro. Serve with fish sauce on the side, to be added to taste at the table.

added by

haroldkwo

nutrition data

Nutritional data has not been calculated yet.

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