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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Chinese dish, I call it cabbage and meatball soup at home. You can use boy choy instead of napa cabbage. This is a combination of a few variations to this recipe, and the way we like to eat ours. Serve with steaming hot rice for a complete meal. I like to place this in the crockpot (set-it-and-forget-it) and cook it for the afternoon if possible because the longer you cook this dish the more tender and melt-in-your-mouth the meatballs are. Ingredients:
1 lb ground lean pork |
4 dried shiitake mushrooms, soaked in warm water for at least 10 mins |
1 bunch green onion, chopped |
1 teaspoon ginger (fresh) |
1 tablespoon cornstarch |
3 tablespoons oyster sauce |
1 teaspoon salt |
2 tablespoons dried shrimp (optional) |
2 -3 lbs napa cabbage, chop to fit in pot |
1 egg, lightly beaten |
7 ounces firm tofu, diced |
4 tablespoons soy sauce, divided |
4 teaspoons cooking wine, divided |
1/8 teaspoon pepper |
5 cups chicken stock |
1 cup water |
1/2 teaspoon sesame oil |
2 teaspoons brown sugar |
Directions:
1. Fill a big pot with chicken stock, add water and bring to low boil and simmer.
2. Add the cabbage.
3. While you get that going, start making the meatballs.
4. Squeeze out excess water from the mushrooms, mince and set aside, make sure to save the soaking water to add flavor to the soup later!
5. Mix the ground pork with the egg, minced mushrooms, oyster sauce, tofu, salt, pepper, ginger, green onions, cornstarch, and 2 Tbs soy sauce, 2 tsp cooking wine, plus minced dried shrimp if using. (make sure you mince it finely before adding).
6. Mix throughly, using a spoon to help, make meatballs and place into pot on top of the cabbage. Add brown sugar and left over 2 Tbs soy sauce to soup. Cover and simmer for 2-3 hours or longer for tender meatballs. Before serving taste and adjust seasonings of soup by adding more salt or soy sauce or pepper.
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