Sunday, October 08, 2006

Cabbage pork ball soup

Cabbage pork balls soup
-3/4 (of 1 bunch) napa cabbage, washed and cut into big chucks
-80% (of ~1lbs) minced pork
-1 pack woodear, washed. Julienne ~ 1/4 of entire pack for this recipe. The remaining to be cut and packed in Ziploc, stored in the fridge, for use in Mushroom vegetable stir-fry
-ginger (minced or chopped, whatever), to taste
-sesame oil, to taste
-1 egg
-salt and pepper, to taste
-1 bunch enoki mushrooms (option, used this as it was on sale in the supermarket), removed 1-inch of the stem from the stem bottom

-mix (marinade) minced pork, woodear, ginger, sesame oil, egg, salt and pepper in a bowl
-when water in a pot comes to a boil, roll the pork mixture into meat balls and drop inside boiling water
-then, add napa cabbage and enoki mushrooms
-add salt, to taste
-boil for 10 mins, then simmer on low for 40-45mins

Ready to serve:

The woodear added some crunch to the meat balls. The sweetness of the soup came mainly from the napa cabbage, I believe.

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