Ingredients
4
4 servings
- •1 pound ground pork
- •1 egg
- •1 tablespoon cornstarch
- •2 teaspoons sesame oil
- •1 tablespoon minced fresh ginger root
- •¼ 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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 431
- Carbohydrate: 7g
- Fat: 34g
- Fiber: 2g
- Protein: 24g
- Sugar: 2g
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