Nothing beats homemade chicken stock. It's the foundation of many dishes, including this comforting soup. To save time, make a big batch, portion into small containers, and freeze. When stock is called for, you’ll be good and ready.
RELATED: Miswa Soup with Patola and Other Toppings, recipes with meatballs
Serves 5 Prep Time 12 minutes
Cooking Time 15 minutes
For the meatballs
1/2 kilo ground pork, well-chilled
2 cloves garlic, minced
1 onion, minced
2 tablespoons chopped green onions
2 tablespoons oyster sauce
1/4 teaspoon salt
freshly ground black pepper, to taste
1/2 teaspoon sesame oil
2 tablespoons all-purpose flour
For the broth
1 tablespoon vegetable oil
2 cloves garlic
1/2 onion, minced
5 cups homemade chicken stock
fish sauce (patis) and freshly ground black pepper, to taste
15 spears asparagus, halved lengthwise
30 grams misua noodles
15 hard-boiled quail eggs, peeled
sesame oil for drizzling
toasted garlic chips and Chinese parsley sprigs, for garnish
1 Make the meatballs: In a large bowl, combine all the ingredients and mix well. Form into golf-sized balls; set aside.
2 Make the broth: In a stockpot, heat oil and sauté garlic and onions until fragrant. Add stock and bring to a simmer. Season with fish sauce and pepper.
3 Add meatballs and cook for 10 to 15 minutes or until cooked through. Add asparagus and cook
for 2 minutes. Add misua and quail eggs, then turn off heat.
4 Transfer to serving bowls. Before serving, drizzle sesame oil then top with garlic chips and sprigs of Chinese parsley.
Photography by Aldwin Aspillera | Styling by Rachelle Santos | Food Preparation by Myke "Tatung" Sarthou of Tatung's Garden Café
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!