Mee Swa Soup with Ground Pork and Fish Balls
This authentic soup from Singapore is made with wheat-flour noodles called mee swa; hence the unusual name.
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Cooking tools:
- Wok
- Fine-mesh sieve
- Pot
- Saucepan
- Mixing bowl
- Colander
- Slotted spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Chopsticks
- Fork
- Stove
- Serving bowl
- Kitchen scale
Ingredients
- 3 lb. meaty pork bones
- 3 yellow onions, peeled and halved
- 1 head garlic, halved
- 1 thick piece ginger, about 2" long
- 1 tbsp. fish sauce
- 1 white turnip, peeled and halved
- 6 medium dried cloud-ear fungi
- 1⁄2 lb. ground pork
- 18 fish balls (optional)
- 1⁄4 lb. Asian greens (such as choy sum or bok choy), washed, trimmed, and roughly chopped
- 1⁄4 lb. thin, round wheat-flour noodles
- 2 scallions, finely chopped
- 2 tbsp. finely chopped fresh cilantro leaves
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