Mushroom Meatball Noodle Soup + Mayer Airfryer Giveaway! – Delishar

There is something comforting about soup, and more so when there’s noodles swimming inside the glorious broth. Not other is it easy to make, it’s easy to consume as well. I always think that slurping down the last drop of soup in the bowl is always a fun way to end a meal. Probably I get to put my face so close to the bowl, it’s literally in it. There isn’t much opportunities that calls for that.

The husband who is NOT at all a mushroom fan took every last bite from the bowl. Maybe he was just being nice. LOL. The little girls asked if it’s mushrooms in their bowl when they took a peek in it. I did inform them that we are going to try something new that night. And they loudly exclaimed,”I don’t like mushrooms, this doesn’t taste good.”, without even trying. However, they quickly changed their minds. Slurping down their noodle and broth, and asking for more. The littlest one even resorted to stealing meatballs out of her elder sister’s bowl! 

So anyway… The original recipe calls for the meatballs to be shallow fried in a wok. I decided to bake them instead to reduce the amount of oil needed. If you can’t bake it because you do not have an oven, you can air-fry them. If you do not have an air-fryer, here is your chance to win one. I’m giving away a Mayer MMAF8 Air Fryer! It also comes with a baking tray for you to bake my absolutely delicious Best Moist Double Chocolate Muffins or any of my other bakes for your dessert!

mushroom meatball 2

Mushroom Meatball Process

Mushroom Meatball Noodle Soup

Sharon of Delishar

  • 3 servings of rice vermicelli
  • 5 dried shiitake mushrooms
  • 300 g minced beef
  • 2-3 cloves garlic minced
  • 1 tbsp grated ginger
  • 1 stalk spring onion chopped
  • 1 egg white
  • 1 tbsp corn flour
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • Ground white pepper to taste
  • 2 tsp Shaoxing wine
  • 4 cups beef stock
  • Soy sauce to taste
  • 1 tsp sugar
  • 100 g Enoki mushrooms trimmed
  • 2 cups sliced Chinese napa cabbage
  • Some oil to grease
  • Coriander to garnish
  • Chilli powder optional
  • Soak dried mushrooms in 1 cup of boiling water for 30 minutes.

  • Squeeze dry, remove stem, and slice into large slices.

  • Reserve soaking liquid.

  • Preheat oven to 200C

  • Soak rice vermicelli in boiling water until softened.

  • Drain and set aside.

  • In a food processor, add beef, garlic, ginger, spring onion, 1 tbsp soy, white pepper, shaoxing wine, sesame oil, egg, and corn flour.

  • Pulse until combined.

  • Lightly grease baking tray with oil.

  • Shape meatballs into about 1 inch size, and place on baking tray.

  • Lightly spray cooking oil over meatball and bake for 15 minutes.

  • Meanwhile, bring beef broth, reserved mushroom liquid, shiitake mushroom, sugar, and soy to a boil.

  • When meatball is ready, add it into the broth.

  • Reduce heat to a simmer, cover, and allow to cook for 15-20 minutes.

  • Add enoki mushrooms and cabbage.

  • Allow to cook for 3 minutes.

  • Serve over softened rice vermicelli.

  • Garnish with coriander and chilli powder.

Adapted from Best of Wok Cooking

mushroom meatball soup

To take part in the giveaway, simply complete the rafflecopter below.

a Rafflecopter giveaway

This giveaway ends on Tuesday, August 11, 2015 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. Meet up required for prize collection, therefore it is open to Singapore entrants only.

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Meatball Zoodles (Whole 30, Paleo) – Delishar

Day 24 of Whole 30: Still no sign of tiger blood, nothing for the husband too. Perhaps we are destine to be the group of people that will never experience it. It’s about time for me to carve out some time to plan the reintroduction phase. Honestly, I like what we have been eating and I do like how I have been feeling ever since we have been on the diet.

During breakfast 2 days ago, the husband told me that I lost weight too. I’m sure it’s not as significant as his given that I don’t have a whole lot to lose in the first place. And with my hypothyroidism, it makes losing weight even harder. Quite honestly, I definitely would not mind extending the program. However, for now we have decided to weave in some whole 30 meals in our weekly meal planning as a form of lifestyle change. 

I think the novelty has worn off for the husband. He lost weight for sure, which was his ultimate goal. His 4 hidden abs are showing. So I get the impression that his ‘that’s good enough’ take on things is starting to surface. I’m going to try to egg him on to at least cross the finish line.

I’ve made this recipe 3 times now, it is my go to ‘plan B’ recipe when I’m unable to execute my meal plan due to sudden change in schedules or activities. It’s easy, delicious, and the sauce made the zoodles so much more palatable. Not that zoodles doesn’t taste good, but it can taste kind of bland. I cook some plain pasta for the girls, and blanch a couple of broccoli. Any left over meatballs can be frozen or use for lunch the next day, or quick snack any time of the day.

You can use a spiralizer or vegetable shredder to make the zoodles. You might need to hunt down the spiralizer, try qoo10. The vegetable shredder is readily available, usually sold along side a peeler. This is an awesome 30 minutes recipe to have on hand because the meatballs and sauce are made in one pan. I say, yay to less wash up!

Meatball Zoodles


Serves 4-6


  • 500 g minced beef
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • Black pepper to taste
  • 1 egg
  • 1/4 cup almond meal/flour
  • 2 tsp coconut aminos or soy sauce if not whole 30
  • 2 tsp fish sauce I use red boat, which is compliant

Tomato sauce

  • 1 can 410g tomato puree
  • 1 can 411g diced tomatoes
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1 tbsp carob powder optional
  • Salt and black pepper
  • 1 tbsp olive oil

Zucchini Zoodles

  • 3-4 medium zucchini spiralised
  • In a large mixing bowl, add all the ingredients for meatball, and mix until combined.

  • Shape meatballs into golf ball size and set aside.

  • In a pan over medium heat, add olive oil.

  • Then saute onion until translucent and soft.

  • Add garlic to cook for 30 seconds.

  • Pour in tomato puree, diced tomatoes, basil, oregano, parsley, thyme, and carob.

  • Season with salt and black pepper.

  • Bring to a simmer then drop meatballs into pan.

  • Bring back up to a boil, cover and reduce heat to medium low.

  • Cook 15 – 20 minutes until meatballs are completely cooked through, stirring once or twice.

  • Serve over spiralised zucchini, garnish with chopped Italian parsley.

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Asian Meatball Curry (Whole30 & Paleo) – Delishar

As promised, I’ll still continue posting my Whole30 complaint recipes. Being the Asian girl that I am, I still can’t live without Asian food. Particularly hot and spicy Thai food. Since we can’t have rice during the 30 days, it doesn’t mean I can’t enjoy my curries right?

There are 2 ways to go about making the curry. If you are hard working enough, make it from scratch. If you are looking for a shortcut, then make sure you know how to read the label on the curry paste. I read EVERY SINGLE FREAKING curry paste that’s in the 3 supermarkets I frequent to make sure it is compliant. All but one contain sugar, and/or soybean oil, which are whole30 no-nos. 

Then I found Brahim’s chicken curry. Honestly, not the best tasting curry, but it’ll do. I had to doctor it up with some more dried spices. Next time, I’d add some lemongrass, onions, garlic, and ginger paste too. Looking at what I’m typing, I might as well make my own curry paste. Hmmm, perhaps I should! Then freeze them in batches. Recipe idea! heeeeeeeee

Of all the ways that I’ve made cauliflower rice, roasting it in the oven is my favourite method. Simply because it is a pretty hands off process, and it helps to dry the moisture of the cauliflower. This method yields fluffier texture that resembles rice grains. 

Do not skip the step of browning the potatoes. This gives the potatoes a little more of a crust which keeps it from breaking down into mush when cooking. It’s so much more delicious when you take the time to do a little more with the ingredients. Without further ado, here’s the recipe. 

Asian Meatball Curry (Whole30, Paleo)


Serves 4-6


  • 500 g minced pork
  • 1 tbsp minced lemongrass
  • 3 cloves garlic minced
  • 2 tbsp chopped spring onions
  • 2 tbsp chopped cilantro
  • 1 tbsp grated ginger
  • 1 tbsp fish sauce
  • 1 tbsp coconut aminos
  • White pepper to taste
  • 2 tsp sesame oil

Curry sauce

  • Compliant red curry paste I used Brahim’s chicken curry
  • Water as needed or coconut milk as needed, read your packaging


  • 2 russet potatoes cut into 1 inch pieces
  • 1 tbsp coconut oil

Cauliflower rice

  • 500 g cauliflower cut into florets
  • 1 tbsp coconut oil
  • Mix all the ingredients for meatballs together and form 1 inch balls.

  • Heat a pot on medium high, and add 1 tbsp coconut oil.

  • Add potatoes and cook until slightly brown.

  • Add curry paste into pot to cook until fragrant.

  • Then add water, stir, and bring to boil.

  • Drop meatballs into the curry, and bring back up to a boil. Do not stir or meatballs will break up!

  • Cover, reduce heat to medium, and allow to cook for 15-20 minutes until meatballs are cooked through and potatoes tender.

Cauliflower rice

  • Preheat oven to 200C.

  • Process cauliflower florets in food processor until you get rice like grains.

  • Lay out cauliflower rice on a large baking pan, and drizzle coconut oil over.

  • Bake for 12-15 minutes until slightly brown on the sides.

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