Quick Chicken Meatball Soup with Transparent Vermicelli and Black Mushrooms

Ingredients

• 1 L Chicken broth (prepared or in cubes)
• 300 g Chicken breast (skinless, boneless)
• 10 g Fresh ginger (about 2 cm, peeled and finely chopped)
• 2 stalks Chives (one for the mixture, one for garnish, finely chopped)
• 2 tbsp Fresh cilantro (coarsely chopped, for garnish)
• 2 tbsp Soy sauce (light type, tamari possible)
• 1 tbsp Sesame oil (toasted)
• 0.25 tsp White pepper (freshly ground)
• 10 g Dried black mushrooms (rehydrated, keep the smallest whole, cut larger ones in half or quarters)
• 100 g Transparent vermicelli (soy vermicelli) (soaked in warm water then cooked 30 s)
• 1 tbsp Spicy oil (for finishing, can be homemade)

Instructions

1. Soaking the vermicelli

   Place the transparent vermicelli in a bowl of warm water (about 40 °C) and soak for 5 minutes until pliable.

   Time: PT5M

2. Rehydrating the black mushrooms

   Soak the dried black mushrooms in warm water for 10 minutes, then drain and cut according to size.

   Time: PT10M

3. Chopping the chicken

   Slice the chicken breast into thin pieces, then into strips and finally into cubes. Finely chop with a knife or blender until a granular texture is achieved.

   Time: PT10M

4. Preparing the meatball mixture

   In a large bowl, combine the minced chicken, finely chopped ginger, 1 stalk of chives finely sliced, 2 tbsp soy sauce, 1 tbsp toasted sesame oil and white pepper. Mix well.

   Time: PT5M

5. Resting the mixture

   Cover the bowl with plastic wrap and refrigerate for 10 minutes to let flavors develop.

   Time: PT10M

6. Preparing the broth

   Pour the chicken broth into a large pot, add 1 tbsp soy sauce, the rehydrated black mushrooms and the second stalk of chives. Bring to a boil then simmer for 5 minutes.

   Time: PT5M

   Temperature: 100°C

7. Forming the meatballs

   Using a tablespoon, scoop a small amount of filling, shape a meatball about 2 cm in diameter and gently drop it into a pot of boiling water.

   Time: PT5M

   Temperature: 100°C

8. Cooking the meatballs in water

   Let the meatballs cook for 6 to 7 minutes until they rise to the surface and feel firm to the touch.

   Time: PT7M

   Temperature: 100°C

9. Simmering the meatballs in broth

   Let the meatballs rest in the broth for 5 minutes to absorb the flavors.

   Time: PT5M

   Temperature: 90°C

10. Quick cooking of the vermicelli

    Bring a small pot of water to a boil, plunge the soaked vermicelli for 30 seconds, then drain immediately.

    Time: PT1M

    Temperature: 100°C

11. Assembling the bowl

    Divide the vermicelli among bowls, add the meatballs, black mushrooms and pour the hot broth over. Finish with 1 tbsp spicy oil, 1 tbsp sesame oil and sprinkle with chopped cilantro.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken broth: vegetable broth, water + broth cube
• Instead of Chicken breast: ground turkey
• Instead of Fresh ginger: ground ginger (¼ tsp)
• Instead of Chives: French chives
• Instead of Fresh cilantro: flat‑leaf parsley
• Instead of Soy sauce: tamari
• Instead of Sesame oil: peanut oil
• Instead of White pepper: black pepper
• Instead of Dried black mushrooms: dried shiitake
• Instead of Transparent vermicelli (soy vermicelli): fine rice noodles
• Instead of Spicy oil: chili oil

Equipment Needed

• Large pot
• Mixing bowl
• Chef's knife
• Cutting board
• Tablespoon
• Kitchen scissors (optional)
• Strainer
• Slotted spoon
• Blender (optional)

Critical Steps — Do Not Skip

• Soaking the vermicelli so they are pliable but not soggy.
• Proper rehydration of black mushrooms to achieve a pleasant texture.
• Bring the broth to a boil and season before adding the meatballs.
• Form uniformly sized meatballs for even cooking.
• Precise cooking of meatballs (6‑7 min) so they stay tender and don’t fall apart.
• Very short cooking of vermicelli (30 s) to prevent sticking.

Chef Tips from the Video

• For deeper flavor, add a small stalk of lemongrass to the broth.
• A splash of lime juice just before serving adds extra freshness.
• If you like heat, increase the amount of spicy oil or add a few red chili flakes.

Troubleshooting

Storage

Refrigerator: Store the broth and meatballs separately in airtight containers, up to 3 days.

Freezer: Raw meatballs can be frozen on a tray, then transferred to a freezer bag, up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Rehydrate black mushrooms the day before and keep refrigerated.
• Prepare the broth ahead of time and reheat when serving.
• Form the meatballs, place them on a tray and freeze; cook directly from frozen.