Pork Meatball Soup With Mushrooms And Cabbage |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Rich mushroom scented broth, flavorful pork meatballs and crunchy cabbage. Ingredients:
1 1/2 lbs bone-in pork steaks or 1 lb ground pork + 3 1/2 quarts of pork or vegetable stock |
1/2 cup dried wood ear mushrooms (my package calls them dried black fungus) |
1 cup dried shiitake mushrooms |
3 tablespoons finely chopped cilantro |
2 teaspoons of grated ginger |
1 teaspoon toasted sesame oil |
1 tablespoon soy sauce |
2 teaspoons fish sauce |
1/2 teaspoon salt |
1 teaspoon freshly ground pepper |
2-3 cups cabbage (savoy or napa are best), shredded |
5 scallions, thinly sliced |
more salt and pepper to taste |
Directions:
1. If you are using pork steaks: remove the meat from the bones and place in a 6-quart pot. Cover the bones with 3 1/2 quarts of cold water and bring to a simmer. Simmer for at least one hour, skimming the foam/scum from the surface. Grind the pork meat in a meat grinder or food processor.
2. If you are using pork or vegetable stock: bring 3 quarts of the stock to a simmer in a 6-quart stock pot
3. Mix the cilantro, ginger, sesame oil, soy sauce, fish sauce, 3/4 teaspoon salt and pepper into the pork. You can microwave a small ball to taste for seasoning and adjust accordingly. Refrigerate this mixture covered until the stock is ready.
4. Soak the dried mushrooms in hot water for at least 15 minutes. Remove the mushrooms from the water and add the mushroom water to the stock. Make sure you leave out any grit that is at the bottom of the mushroom liquid. Remove the stems from the shiitake mushrooms and chop into quarters. Add the shiitake mushrooms to the stock pot and cook for at least a half hour. Slice the wood ear mushrooms into ribbons and set aside, throw away any tough looking parts.
5. When the shiitakes have cooked in the stock for at least a half hour remove the bones and add the wood ear mushrooms and bring to a good simmer. Add at least 1 teaspoon of salt and a few grinds of pepper, taste for seasoning and add more salt and pepper if needed.
6. Spoon in balls of the meat mixture into the simmering broth one at a time, stirring occasionally. I made balls about 1 1/2 tablespoons each but you can make any size. Add the cabbage and bring back to a full simmer.
7. Add the scallions and serve.
8. Optional: If I had them I would have used bean sprouts as a garnish. Other vegetables and/or noodles would be good as well.
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