Sotanghon with Meatballs Soup
Ingredients
1/4 kg. ground pork
1/4 kg. shrimps, shelled and minced
salt and pepper to taste
2 bread slices, flaked
1 egg, beaten
3 tbsps. cooking oil
8 cloves garlic, minced
2 MAGGI Pork Broth Cube
150 g. sotanghon, soaked
1/4 cup black fungus (tengang daga), soaked and sliced
1/4 cup kinchay
Instructions
1. Combine first 5 ingredients in a bowl; mix thoroughly and form into 1 inch balls. Set aside.
2. Heat cooking oil and saute garlic until golden. Set aside browned garlic for topping later.
3. Heat MAGGI Pork Broth Cubes in oil. Add 6 cups water. Bring to boil. Drop prepared meatballs in boiling broth in small batches. Lower heat and simmer for 10-15 min.
4. Add sotanghon and taingang daga. Continue cooking until noodles and mushrooms are cooked. Top with kinchay and fried garlic to serve.
