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Ingredients
| ground pork: 1 lb |
| eggs: 1 |
| cornstarch: 1 tsp |
| sesame oil: 2 tsp |
| ginger root: 1 tsp |
| Monosodium glutamate (MSG): 1 pinch |
| salt: 1 dash |
| onions: 2 |
| vegetable oil: 1 tsp |
| napa cabbage: 1 head |
| chicken broth: 2 cups |
| water: 2 cups |
| soy sauce: 1 tsp |
| sesame oil: 2 tsp |
Chinese Lion's Head Soup
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- 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.
- 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.
- 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.