When I was a postgraduate student, I learned how to make tender, springy meatballs from my roommate Libby. Ever since then I think of her every time I cook meatballs. She told me that using egg white and corn starch<\/strong> is the key to success.<\/p>\n\n\n\n

They help the mince to combine as well as to stay moist and tender. She also advised swirling the mince constantly in the same direction<\/strong>. This will give meatballs a springy texture.<\/p>\n<\/div>\n\n\n\n

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$\"Tender$ <\/figure>\n\n\n\n
You might ask me “How about the egg yolk then?” Don’t worry! Nothing is wasted in my kitchen. I simply drop the yolk into the soup to cook. Another tip: the best (safest) way to check if the meatballs are fully cooked is to open one or two and have a look. Turn off the heat straight away when they are done because overcooked meatballs tend to have a chewier texture.<\/p>\n<\/div>\n\n\n\n
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How to rehydrate shiitake<\/span><\/h2>\n\n\n\n
To me, tomato works wonders in all types of soup. And a pinch of white pepper provides a great addition to its sweet and sour flavour. I also use dried shiitake mushrooms in this chicken meatball noodle soup for its distinctive aroma.<\/p>\n\n\n\n
Soak them in cold water prior to cooking, 8-12 hours at least<\/strong>. Well rehydrated shiitake are soft and full of flavour. They won’t have a rubbery texture (some people suggest soaking them in hot water for a short period of time. Believe me, you won’t get the same result). You may replace shiitake with other types of mushrooms, e.g. oyster mushrooms.<\/p>\n\n\n\n
$\"Tender$ <\/figure>\n<\/div>\n\n\n\n
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Cook noodles separately<\/span><\/h2>\n\n\n\n
When it comes to noodle soup, I’d like to clarify one thing (it may be obvious to some of you). You always need to cook noodles in a separate pot with lots of water then add the cooked noodles to whatever soup you are serving. <\/p>\n\n\n\n
One of my friends back in Switzerland was very surprised when I told her so. She used to boil noodles in the soup. There is not enough liquid for a start, and the extra starch coming off the noodles would change the flavour of the soup.<\/p>\n\n\n\n
$\"Tender$ <\/figure>\n\n\n\n
$\"Tender$ <\/figure>\n<\/div>\n\n\n
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$\"Chicken$ <\/div>\n\t
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