This Pork Meatball and Vermicelli Soup is surprisingly flavorful without the need for traditional dashi or stock. Despite the ample amount of pork, the clear broth keeps it feeling light and refreshing, especially with the soft meatballs floating in it.

The technique for making the meatballs in this recipe is quick and fun! Instead of rolling each meatball, simply squeeze the pork mixture from your hand. This not only saves time but also gives each meatball a unique, rustic charm.

When aiming for a pleasing presentation, perfection isn’t everything. These irregularly shaped meatballs add character to your dish while showcasing your culinary skills!

What’s in My Pork Meatball and Vermicelli Soup

The essence of this dish lies in the meatballs, which provide the broth’s rich flavor. The simple boiling process allows the essence to release into the water, creating a beautiful base for your soup.

Meatball Ingredients

• Pork mince
• Dried shiitake mushrooms, rehydrated and finely chopped
• Green onions, finely chopped
• Soy sauce
• Cooking sake
• Grated ginger
• Egg white (or beaten egg)
• Corn flour/cornstarch
• Sesame oil

While pork mince adds a distinct flavor, feel free to swap it with chicken mince, albeit with a different taste profile. Using thighs or a mix of breast and fat will ensure the meatballs remain juicy and flavorful.

Soup Ingredients

• Water (not in photo)
• Green bean vermicelli, cut in half
• Bok choy, cut into roughly 7cm sticks (white parts)
• Cooking sake
• Salt
• Pepper

Green bean vermicelli, also referred to as ‘harusame’ in Japanese, is an ideal choice for this soup. Note that you can also experiment with mung bean vermicelli or rice vermicelli should you prefer, though they’ll appear whiter when cooked.

For a veggie twist, consider substituting bok choy with choy sum, mustard greens, or even spinach for a varied flavor and texture.

How to Make Pork Meatball and Vermicelli Soup

Step 1: Prepare the Meatball Mixture

1. Combine the pork mince, soy sauce, cooking sake, and grated ginger in a bowl. Mix until sticky.
2. Add the egg white and mix thoroughly. Initially, the mince may appear chunky, but keep mixing until it’s well combined. Use your fingers to create a circular motion to blend the mixture.
3. Add the cornflour and sesame oil, mixing until the mixture becomes very sticky.

Step 2: Prepare the Bok Choy

1. Slice the bok choy in half, separating the thick white stems from the tender green tops.
2. Halve the thick white parts to shorten them to about 5-7cm long. Small bok choy can skip this step.
3. Make perpendicular cuts on the white bits to create small pieces.
4. If the green leaves are very long, feel free to halve them too.

Step 3: Cooking the Soup

1. In a pot, bring 1.2 liters of water to a boil.
2. Take a handful of the meatball mixture and squeeze it through your fingers to shape it. Drop each formed meatball into the boiling water.
3. Continue until all meatballs are in the pot.
4. As the meatballs cook, skim off any scum that rises to the top.
5. Add ½ teaspoon of salt, sake, and pepper into the boiling broth. Gently stir in the white parts of the bok choy.
6. After about a minute, add the rest of the bok choy and the vermicelli. Cook for another couple of minutes until everything is tender.
7. Taste the broth and adjust the salt if needed before turning off the heat.