Meatball soy milk soup (豆漿鹹肉丸湯)

Experiment: Meatball soy milk soup (豆漿鹹肉丸湯)


There was this Hong Kong TV shows about soup that was aired about a month ago.  The guest chef, Hilda Leung, would introduce a simple and quick soup every episode.  Most of the soups that she introduced were very unconventional (in a good way), and I would never in my life think of putting those ingredients together to make soup.  Because the soups were so unconventional yet interesting, I wanted to give them a try and see how they taste like.  One of those non-traditional soup recipes is the “meatball soy milk soup (豆漿鹹肉丸湯).”

Materials: (serves 2)

Meatball: (makes about 10-12)
150 g minced pork
20 g chopped shallots
5 g garlic, chopped
1 tbsp soy sauce
white pepper
1 tsp sesame oil
1 tbsp corn starch

Soup base:
1 cup unsweetened soy milk
3 cups water
90 g hairy gourd/fuzzy gourd/mao gua, sliced
30 g fresh shitake mushroom, sliced
Salt (to taste)


1) Put all the meatball ingredients in a small bowl.  Mix until it becomes like a paste.  Take a small chunk out and roll it into a ball.
(Optional: throw each the meatball between palms to get the air out, it prevents the meatball from falling apart).

2) Put the meatballs in the fridge for 15 minutes.

3) Boil the soy milk and water in a pot.  When it boils, put the sliced hairy gourds and shitake mushrooms in.  Boil for about 15 minutes, or until the hairy gourds are soft.

4) Put the meatballs in and boil.  When the meatballs are done, the soup is ready!  (The meatballs float when they’re cooked)

5) Add salt to taste.


1) In case you’re wondering, hairy gourd, fuzzy gourd and mao gua are the same thing!!! I don’t know which name is the official English name.  I see Mao Gua at T&T supermarket so I always assume that’s the official name until I saw hairy gourd and fuzzy gourd.   In Chinese it is 節瓜 or 毛瓜.  Yes there are even two names in Chinese!  I grew up calling it 節瓜.  Anyways, you can google it up and see how it looks like!  (Sorry totally forgot to take a picture of this vegetable!)

2) I didn’t add salt to the soup; instead I added the Japanese 7-flavour powder. I think the 7-flavour powder works well with the soup.

3) Making the meatballs actually took me a while… I knew it before hand, so I doubled the meatball recipe and made about 24 meatballs.  Now I have 12 meatballs left and I can think about what to do with them later… hehe!  It’s my very first time making meatballs!!!

4) OK I didn’t know it’s so hard to take good pictures of liquid… I couldn’t focus on anything!  I took like 20-30 pictures and I could only find ONE picture that is presentable… GRRR… no “result” picture this time!


Leung, Hilda. Pretty soup brewer.

Leung, Hilda. Cookaholic Journey by Hildada.

Leung, Hilda. Sina.


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  1. #1 by OD on May 10, 2012 - 2:01 pm

    I think you did a good job on the finished product picture. I also saw the show and am planning to make the soup today. I also have never made meatballs before. Hopefully both the soup and the meatballs will turn out well! How did you actually like the soup since it’s non-traditional? HK people call the fuzzy gourd 節瓜 while the mainland people call it 毛瓜.

    • #2 by foodlabasia on May 10, 2012 - 5:51 pm

      thanks for the comment! It’s very interesting to try new soup. I don’t usually eat fresh shiitake mushroom, I actually liked the taste of that in the soup! How about you? Have you tried it? Did you like it?

      • #3 by OD on May 12, 2012 - 4:07 am

        I tried making the soup. I liked it! I also like the fresh shiitake mushroom as it has a milder flavor than the dried kind. I also sprinkled a little black pepper. Today I added a few basil leaves in my soup bowl and that also turned out well.

      • #4 by foodlabasia on May 12, 2012 - 5:54 am

        Basil! Sounds good! I like the flavour of basil. Did you use dried or fresh ones?

        Have you tried any other soups from Hilda? I tried a few others and I like them! I just haven’t had time to post them yet…

  2. #5 by OD on May 13, 2012 - 4:56 am

    I used fresh basil. I think basil added a sweet and refreshing flavor to the soup. I only added a few leaves in my soup bowl each time so the flavor won’t be overpowering. I bought ingredients for the Tofu salted fish coconut soup from Hilda but I haven’t had chance to cook it yet. What other soups from Hilda do you like?

    • #6 by foodlabasia on May 13, 2012 - 5:45 am

      I have also tried the pumpkin ginger apple soup and the cabbage greenbeans oatmeal (?) soy milk soup. I really liked the pumpkin ginger apple soup. I have made it a few times already. The cabbage soy milk one is pretty good too. I wanna try the lemongrass with clam soup.

      How did that salted fish soup turn out? It sounds very interesting… but i don’t dare to try… haha!

  3. #7 by OD on May 16, 2012 - 1:40 am

    I just tried the salted fish soup. I think it turned out pretty well. I like the flavor but to me the coconut milk is optional.

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