Pho-Style Beef Meatball Soup
with Udon Noodles & Asian Greens
Be transported to the streets of Vietnam with this pho-inspired meatball soup special. Warming and bursting with flavours from a rich brothy soup sprinkled with greens and udon noodles. Add some beef meatballs on top to finish off this beloved bowl of pho.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
udon noodles
(Contains Gluten(Wheat); )
2 bunch
spring onion
1 tin
sweetcorn
1 packet
beef mince
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
oyster sauce
(Contains Mollusc; )
1 sachet
beef-style stock powder
1 bag
coriander
1 packet
Crispy Shallots
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bunch
Asian Greens
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
½ tbs
sesame oil
(Contains Sesame; )
½ tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
3 cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, roughly chop Asian greens and spring onion. Halve baby broccoli lengthways. Drain the sweetcorn. • Heat a large saucepan over high heat. Cook spring onion and sweetcorn, until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a medium bowl, combine beef mince, sweet soy seasoning, fine breadcrumbs, the egg and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate. • Return saucepan to medium-high heat with a generous drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded).
• Add garlic paste to the meatballs, and cook until fragrant, 1 minute. • Add oyster sauce, beef-style stock powder, the sesame oil, soy sauce, brown sugar and the water and bring to the boil.
• Add noodles, baby broccoli and Asian greens, and simmer until just wilted and tender, 3-4 minutes.
• Divide beef meatball and baby broccoli pho-style soup between bowls. Top with charred corn and spring onion. • Tear over coriander and sprinkle with crispy shallots. Serve with sriracha. Enjoy!