Aero Kitchen
Japanese Tang Oh⏱ 30 minServes 4

Japanese Tang Oh & Pork Meatball Soup

Hand-rolled pork meatballs and Aeroveg Japanese Tang Oh in a light ginger broth — the comforting soup Singapore grandmothers got right the first time.

Japanese Tang Oh & Pork Meatball Soup
If you've ever fished chrysanthemum greens out of a steamboat and wondered why they taste so good, this soup is your answer. Aeroveg Japanese Tang Oh has a gentle herbal fragrance that blooms the moment it hits hot broth, turning a simple pot of pork meatball soup into something that smells like a hawker centre on a rainy evening.

Method

  1. Season the pork. Mix the minced pork with soy sauce, sesame oil, cornflour, white pepper, and the spring onion whites. Stir in one direction for a minute until slightly sticky.
  2. Shape the meatballs. With wet hands, roll the mixture into balls about the size of a lychee. You should get 16–20.
  3. Build the broth. Bring the chicken stock and ginger slices to a gentle simmer in a large pot.
  4. Poach the meatballs. Lower the meatballs in and simmer gently for 8–10 minutes until they float and are cooked through. Skim off any foam.
  5. Season the soup. Taste and adjust with salt and a little more white pepper.
  6. Add the Tang Oh. Turn the heat off, add the Aeroveg Japanese Tang Oh, and let it wilt in the hot broth for 30–60 seconds.
  7. Serve. Ladle into bowls and scatter with spring onion greens. Best eaten immediately, while the greens are still vivid.
Aeroveg Japanese Tang Oh releases its signature chrysanthemum aroma almost instantly in hot liquid — add it at the very end, off the boil, so the stems stay juicy and the leaves keep their perfume.