Chinese Lion's Head Soup
Description
Cabbage is simmered with home made pork meatballs in a light chicken broth. This is my family's version of lion's head soup and for me it is the best type of comfort food!
Ingredients
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1 pound ground pork
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1 egg
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1 tablespoon cornstarch
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2 teaspoons sesame oil
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1 tablespoon minced fresh ginger root
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1/4 teaspoon monosodium glutamate (MSG)
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1 teaspoon salt
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2 green onions, chopped and divided
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1 tablespoon vegetable oil
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1 head napa cabbage, cored and cut into chunks
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2 cups low-sodium chicken broth
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2 cups water, or as needed
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1 tablespoon soy sauce
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2 teaspoons sesame oil
Directions
1
Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2
Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3
Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.