This healthy Asian-inspired soup can be whipped up in just half an hour and can serves four people.

Preparation and cooking times
Prep: 10 minutes
Cook: 20 minutes

Ingredients
400g pork mince
2 garlic cloves , crushed
6 spring onions , ½ finely chopped and ½ sliced for garnish
2 red chillies , 1 finely chopped, the other sliced for garnish sunflower oil or vegetable oil
1.2l chicken stock
3 tbsp oyster sauce
100g shiitake mushrooms , halved or sliced if large
250g Chinese leaf , sliced
150g ready-cooked wheat noodles

Method
Tip the pork mince, garlic, chopped spring onions and red chili into a bowl. Give everything a good mix, season and roll into small meatballs.

Heat 1 tbsp oil in a non-stick frying pan and fry the meatballs all over until golden and cooked through. Put to one side.

Put the chicken stock and oyster sauce in a large saucepan. Bring to a boil. Tip in the mushrooms. Simmer until just tender. Add the Chinese leaf, noodles and the meatballs, simmering until the greens have just wilted and the meatballs are piping hot. Spoon into bowls and scatter over the remaining spring onion and chili.

PER SERVING
363 kcalories, protein 26g, carbohydrate 34.1g, fat 14.6 g, saturated fat 4g, fibre 1.6g, salt 4.71 g

Ends