1 lb angel hair/spaghetti/ramen or Asian wheat noodles/udon noodles
4-5 stalks of baby bok choy
1/4 cup goji berries washed and drained
1 lb ground pork (preferably with some fat)
1 Tbsp corn starch
1 egg yolk
1 tsp sesame oil
2 Tbsp soy sauce
1/2 tsp salt
1 tsp sugar
6 cups chicken broth homemade or store-bought
2 inch piece of ginger bruised with heavy object
Small pinch of sugar
Salt to taste
1 stalk green onion finely chopped
Fresh cilantro leaves
Red chili oil optional
Fried shallots crisp optional
CHILI SAUCE (OPTIONAL)
4-5 Thai bird’s eye chili finely chopped
Cook the noodles to al dente and then rinse with some cold water and set aside.
Blanch the baby bok choy in a boiling water for about 5 minutes and then refreshed with some cold water and set aside.
Place all the ingredients for meat balls in a large mixing bowl. Stir to mix everything. Roll into balls. Place them into the refrigerator while you are preparing the soup base.
Place chicken broth and ginger in a medium to large pot. Bring to a boil and then let it gently simmer for about 15 minutes.
Add the salt, and sugar. Have a taste, it should be savory with some tangy taste. Add the meatballs and boil until the meatballs float to the top. Add the goji berries and let them cook for about 1 minute. Turn off the heat.
ASSEMBLING THE NOODLE BOWL:
Portion out the noodles into individual serving bowl. Portion out the meatballs and sprinkle of green onions, cilantro leaves.
Generously ladle the soup with some of the goji berries over the noodles. Drizzle with some chili oil if using.
Serve with some chili sauce on the side if you make some. Tuck in and enjoy! You can even serve with some black vinegar on the side if you like it extra tangy.