Make chicken stock. I usuallymake a huge pot and freeze it in ziplock bags for later.
To make stock I put 1 whole chicken, 2 fat pice of ginger, 5-6 clovesof garlic, 1 bunch of cilantro, 1 onion, 1 jalapeño and salt and pepper totaste. I fill up the instant pot inset to the max line with water and pressurecook it for 40 min. Strain the liquid and set the tensing ingredient’saside.
I typically shred the chicken and use it for sandwiches and throw awayeverything else.
Now make your meatballs. To make this you will need to take 1/2 lblean ground beef and marinate it with 2 tsp soy sauce, 1 tsp ginger paste, 1tsp garlic paste, 1/4 cup finely chopped cilantro, salt to taste and 3-4 tbspcorn starch. Mix well and form tiny meatballs and set aside.
Let the stock come to a rolling boil and then add the tiny meatballsand let it cook for a few minutes now add cabbage, spinach and shreddedcarrots. Turn off the heat. Now add 3 noodle nests. I use the one from theAsian store called egg noodle nests. This will cook within minutes. As soon asit’s done. Pour the soup into your serving dish.
Drizzle some sesame oil, soy sauce chili oil. Squeeze thejuice of 1 lime and chopped cilantro and enjoy
