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CHICKEN BALLS IN NOODLE SOUP

Ingredients:

5 cups chicken stock
1 pack (250 g) PUREFOODS HEAT & EAT CHICKEN MEATBALLS
1 pack (300 g) ramen or soba noodles
1 pc (30 g) carrot, sliced thinly into sticks
1 stalk (20 g) onion leeks, sliced
1 pack (20 g) nori flakes, chopped

Procedure:

  1. In a pot, boil chicken stock. Add chicken balls. When balls start to float to the 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)
 
Note/s: 
  • Make chicken stock by dissolving chicken in hot water or boiling chicken bones.
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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