Udon Noodle Soup with Wasabi & Ginger Lamb Balls
- 2.5 oz Lamb, minced
- 1 Tbsp Ginger, grated
- 1 tsp Garlic, grated
- 1 Tbsp Wasabi Paste
- A pinch of Sea Salt
- 1 tsp Soy Sauce
- 2/3 cup Seafood Stock
- 1 Tbsp Soy Sauce
- 2 tsp Sake
- 2 pinch Sea Salt
- 3/4 stalk Fresh Cilantro
- 1 portion Udon Noodles, cooked
- Bok Choi, ends trimmed and boiled
- 2 stalks Fresh Cilantro
- Scallion, chopped
- Bean Sprout
- Baby Corn, boiled
Make a soup
Put the seafood stock and cilantro in a small pot and bring to boil.
Keep simmering until the flavor of cilantro is infused into the soup.
Remove the cilantro from the soup and add the soy sauce, sake and sea salt. Bring to boil.
Turn off the heat and set it aside.
Make lamb balls
Put all ingredients in a bowl and combine well until the mixture turns into sticky using your hand.
Firmly shape the mixture into 3 to 4 even-sized balls.
Bring the soup to a boil again, and place the lamb balls into the soup and simmer for 3 minutes.
Then, add the separately cooked udon noodles in the soup and boil for additional 2 minutes.
Assemble the soup noodle
Place the noodle and lamb balls into the bowl and pour over the soup.
Put the toppings and serve immediately.