Recipe: Perfect Chinese Cabbage and Meatball Soup

Chinese Cabbage and Meatball Soup. Soup: Boil the chicken stock with the slices of fresh ginger. The taste was wonderful and homey but the proportions for the broth to other ingredients must be off. I would cut the amount of cabbage to half a head as long as the head of cabbage is small.

Napa cabbage soup is a dish my mom would serve for dinner almost every day during the winter. It takes no effort to make and it tastes really hearty. It has healing powers that warm your body and heart after a long, cold day. You can cook Chinese Cabbage and Meatball Soup using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chinese Cabbage and Meatball Soup

1. It's 300 grams of Ground pork.
2. Prepare 1 of packet Firm tofu.
3. Prepare 1 piece of Minced ginger.
4. You need 1 tbsp of ★Soy sauce.
5. Prepare 1 tbsp of ★Sake.
6. Prepare 1/2 tbsp of ★Sugar.
7. Prepare 1 tsp of ★Salt.
8. You need 1/4 head of Chinese cabbage.
9. You need 1 of clump Bok choy.
10. It's 1/3 of Carrot.
11. You need 30 grams of Cellophane noodles.
12. Prepare 2 tsp of Chicken soup stock powder.
13. Prepare 1200 ml of Boiling water.
14. It's 2 of to 3 tablespoons ☆Soy sauce.
15. It's 1/2 tbsp of ☆Sugar.
16. Prepare 1 tbsp of ☆Oyster sauce.
17. It's 1 of Oil.

Delicious pork meatballs in a soup. This recipe is my version of the Chinese Lion's Head soup, but with a little extra somethin', somethin' (aka noodles). I mix chopped cabbage in the meatballs, make them into smaller balls, and cook them directly in the broth. Any type of Chinese cabbage (napa or bok choy) or a green cabbage can be used here.

Chinese Cabbage and Meatball Soup instructions

1. Drain the tofu. Put the ground pork, tofu, ginger and ★ seasoning ingredients in a bowl, mix well and divide into 8 portions..
2. Chop up the Chinese cabbage and bok choy roughly. Slice the carrot into 5 cm strips. Rehydrate the cellophane noodles and cut them up..
3. Put some oil in a frying pan, add the meatballs from Step 1, and brown them on both sides..
4. Put the hot water and Chinese soup stock granules in a pan. Add the browned meatballs from Step 3, and simmer over medium heat for 15 to 20 minutes..
5. Add the cut up vegetables from Step 2 and the ☆ seasoning ingredients. Simmer until the vegetables are tender. Add the noodles at the end..

To serve Lion's head meatballs, serve each meatball on a small plate surrounded by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs. Do this with a few pinches of sea salt over medium to medium high heat and you will bring out the natural sweetness of all the veggies - this really boosts the flavor of the whole soup. Add bok choy and thick stem parts of the Napa cabbage. Arrange meatballs in the pot in a single layer, pour the chicken broth mixture in, and bring to a simmer.