Equipment needed:

• Heavy bottomed stock pot

Ingredients:

• 500g lean ground pork
• 1/2 cup diced cucumber (seeded)
• 1/2 cup diced shiitake mushroom (if dried rehydrate in water then chop)
• 1 egg (beaten)
• 1 tbsp all purpose flour
• 4 oz. misua
• 1 large white onion (minced / half the mixture, one for sauté, one for the meatball)
• 6-7 cloves garlic crushed
• 1 bay leaf
• 5 cups chicken stock (prepared ahead of time)
• 1 tbsp HG Seaweed Salt
• White pepper
• Some vegetable oil
• Spring onion for garnish

Procedure:

• Make the meatball mixture: in a mixing bowl, combine lean ground pork, diced cucumber, mushroom, egg and flour. Then season with a little salt and pepper.
• In a stock pot, sauté onion until translucent, garlic and bay leaf until fragrant.
• Pour in prepared chicken stock and let it simmer for about a minute or two.
• Once on quiet boil, add in misua noodles.
• Garnish with fresh spring onion and serve.