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Rice Vermicelli Soup with Seafood and Meatballs

Rice Vermicelli Soup with Seafood and Meatballs

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    20mins

  • Cooking

    25mins

Meat Dinner Healthy Pork Seafood Lunch Dinner Less Than 60 mins

What You Will Need

Ingredients

  • 150g Minced Pork
  • 150g Prawn Meat
  • 2 Dried Shiitake Mushrooms (soaked and diced)
  • 6 Medium Prawns
  • 6 Clams
  • 50g Beech Mushroom (cut into small pieces)
  • 1 small bunch Rice Vermicelli (soaked)
  • 50g Baby Spinach

Marinade

  • 2 tsp Lee Kum Kee Premium Mushroom Powder
  • 1 tsp Lee Kum Kee Minced Ginger
  • 1 tsp Lee Kum Kee Minced Garlic
  • 2 tbsp Corn Flour

Seasoning

  • 1 tsp Lee Kum Kee Premium Mushroom Powder

Made with
Lee Kum Kee products

Seasoning Powder, Soup Base

Premium Mushroom Powder (No MSG Added)
Minced Garlic 213g

Basic Cooking Sauce

Minced Garlic

Basic Cooking Sauce

Minced Ginger

How to make it

  1. Cut the prawn meat into fine pieces. Mix with minced pork, shiitake mushrooms and marinade, roll into meatballs.
  2. Boil a pot of water over high heat. Add the seasonings. Put the meatballs into the boiling water one by one and cook. Stirring from time to time to prevent the meatballs from sticking together.
  3. Cook the meatballs until they are formed and floated. Add the prawns, clams, mushrooms and rice vermicelli. Cook on medium heat for 5 minutes. Add the spinach and cook until soft. Serve immediately.

  4. Tips

    Freeze the meatballs in the refrigerator for an hour to help them form.

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