Asian-style meatball and noodle soup

Instructions

1 To make broth, combine stock, water, mushrooms, first portion of ginger and soy sauce in a large pot. Bring to the boil.

2 To prepare meatballs, in a medium-sized bowl, place garlic, grated ginger, coriander, mince, cornflour, egg, soy and sesame oil. Mix until evenly combined. With wet hands, shape meat mixture into 12-15 walnut-sized balls. Carefully drop balls into boiling broth mixture. Boil gently for about 10 minutes, turning meatballs a few times as they cook.

3 Meanwhile, place rice noodles in a large bowl and cover with boiling water. Leave to stand for 5 minutes, or until tender. Drain and set aside.

4 When meatballs are cooked through (cut in half after 10 minutes to check), add carrot and spinach (or cabbage) to pot. Cook for 1-2 more minutes until vegetables have softened. Stir in coriander.

5 Divide soaked noodles among serving bowls and top with steaming broth. Serve immediately.