Chinese celery and pork soup with cellophane noodles

Gourmet~Traveller

Cuisine: Chinese

Serves: 4

Type: Soup

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Chinese celery and pork soup with cellophane noodles

By Lisa Featherby

Ingredients

250 gm cellophane noodles (see note), broken
1 litre (4 cups) chicken stock
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 (¼ cup) light soy sauce
½ tsp freshly ground white pepper
2 tbsp coarsely chopped coriander
200 gm silken tofu, cut into 2cm cubes

60 ml (¼ cup) vegetable oil
4 garlic cloves, thinly sliced

Preparation method

Serves 4

For 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.

Place noodles in a large bowl, pour over boiling water, stand until soft (4-5 minutes), then drain and set aside.

Bring 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.

Divide 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.

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