Vietnamese-Style Beef Meatball Soup
with Daikon Noodles & Crispy Shallots
It’s a tricky decision to make: meatballs or soup. Both are warm delights that are just too hard to pass up on. Don’t worry, we’ve got you covered with this sweet soy meatball soup, with hints of ginger, garnished with crispy shallots and slurped up with daikon noodles, you’ll never have to decide between the two again!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
2 clove
garlic
1
carrot
½ tin
sweetcorn
1 sachet
Southeast Asian Spice Blend
1 packet
beef mince
1 packet
ginger paste
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
Daikon Noodles
1 bag
herbs
1 packet
Crispy Shallots
1 stalk
celery
Not included in your delivery
olive oil
2 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
sesame oil
(Contains Sesame; )
1 tsp
fish sauce
(Contains fish; )
1 pinch
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Cut carrot into half-moons. Thinly slice celery. Drain sweetcorn (see ingredients).
• In a medium bowl, combine Southeast Asian spice blend, beef mince, 1/2 the garlic and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to plate.
• In a large frying pan, heat drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate.
• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook carrot, celery and sweetcorn until tender, 4-5 minutes • Add ginger paste and remaining garlic and cook until fragrant, 1 minute.
• Add the water, soy sauce, sesame oil, oyster sauce, fish sauce and a pinch of brown sugar to the saucepan and bring to the boil. Reduce heat to medium and simmer until slightly reduced, 2-3 minutes. • Add daikon noodles and cook until heated through, 2-3 minutes. • Stir through meatballs and season to taste.
• Divide Vietnamese-style beef meatball soup with daikon noodles between bowls. • Tear over herbs and garnish with crispy shallots. Enjoy!