Chinese Lion's Head Soup

Prep Time: 15 m Cook Time: 20 m Servings: 4 Source:

Ingredients

1 pound ground pork

1 egg

1 tablespoon cornstarch

2 teaspoons sesame oil

1 tablespoon minced fresh ginger root

1/4 teaspoon monosodium glutamate (MSG) (optional)

1 teaspoon salt

2 green onions, chopped and divided

1 tablespoon vegetable oil

1 head napa cabbage, cored and cut into chunks

2 cups low-sodium chicken broth

2 cups water, or as needed

1 tablespoon soy sauce

2 teaspoons sesame oil

Directions

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.

Nutrition

Per Serving: 431 calories; 34 g fat; 7.1 g carbohydrates; 24.1 g protein; 130 mg cholesterol; 991 mg sodium. Full nutrition