CHICKEN BALLS IN NOODLE SOUP


Ingredients:

4 L chicken stock*
1 (250 g) packs PUREFOODS HEAT & EAT CHICKEN MEATBALLS
2 (150 g each) cans PUREFOODS CHICKEN IN BROTH
1 (300 g) pack ramen or soba noodles
1 (30 g) pc carrot, sliced thinly into sticks
1 (20 g) stalk onion leek, sliced
1 (20 g) pack nori flakes, chopped
*dissolve chicken cube in hot water or boil chicken bones

Procedure:

  1. Boil chicken stock. Add chicken balls. When balls start to float to surface, remove from stock. Set aside.
  2. In the same stock, cook noodles for 5 minutes or until tender. Add back chicken balls and cook for 1 minute more. Turn off heat then add carrot and leek.
  3. Transfer to serving bowls and top with nori flakes.

Makes 4 servings.

(Yield: 4 cups/3 pc balls per serving)

Tip/s:

  • Add some shredded kani and tofu to extend dish.
  • Add sliced corn on the cob for flavour boost.
  • Add chopped veggies like Baguio pechay, pechay Tagalog, cabbage or sayote for more bulk.
  • Onion leek can be substituted with green onions.
  • Japanese noodles can be replaced with sotanghon or bihon.

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