Indonesian Mee Bakso Meatball & Ginger Soup

Finely chop or grate the ginger. Finely chop or crush the garlic. Thickly slice the mushrooms. Peel the carrot, then continue peeling to make ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Roughly chop the pak choi, keeping the stalks and leaves separated.

Boil the kettle. Dissolve the half stock cube in a jug with 300ml boiling water.

Add the beef mince to a mixing bowl with the allspice. Season with sea salt and black pepper, then mix well and shape into 6 meatballs.

Heat a large saucepan or wok with 1 tbsp oil on a medium-high heat. Add the meatballs and cook for 4–5 mins, turning frequently, until golden brown all over. Use a thermometer to check meatballs reach an internal temperature of 71°C / 160°F when fully cooked later.

Add the ginger, garlic, mushrooms, carrot and pak choi stalks. Cook for 3 mins, then add the stock and tamari. Bring to the boil and simmer for 8 mins.

Add the pak choi leaves and spinach, then simmer for a further 2–3 mins, until the meatballs are cooked through and reach an internal temperature of 71°C / 160°F. Season with sea salt.

Meanwhile, heat a medium saucepan filled with salted boiling water on a high heat. Add the noodles and gently separate with a fork. Boil for 3–4 mins, until cooked, then drain.

Trim the radishes, halve, then cut into thin strips. Serve the meatballs and soup alongside the noodles. Top with the radishes.