Chinese Cabbage and Meatball Soup. Add napa cabbage to the pot, press down with a spatula or spoon and the cabbage will shrink as it cooks. Carrots and celery chop sticks, peppers cut into small rhombs, potato of cubes, cabbage cut lengthwise into wide strips and then across the wide noodles. Ginger grated, garlic finely chop with a knife.
Napa cabbage soup is a dish my mom would serve for dinner almost every day during the winter.
It takes no effort to make and it tastes really hearty.
It has healing powers that warm your body and heart after a long, cold day.
You can have Chinese Cabbage and Meatball Soup using 17 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Chinese Cabbage and Meatball Soup
- It's 300 grams of Ground pork.
- It's 1 of packet Firm tofu.
- It's 1 piece of Minced ginger.
- You need 1 tbsp of ★Soy sauce.
- You need 1 tbsp of ★Sake.
- Prepare 1/2 tbsp of ★Sugar.
- You need 1 tsp of ★Salt.
- You need 1/4 head of Chinese cabbage.
- Prepare 1 of clump Bok choy.
- Prepare 1/3 of Carrot.
- You need 30 grams of Cellophane noodles.
- It's 2 tsp of Chicken soup stock powder.
- It's 1200 ml of Boiling water.
- You need 2 of to 3 tablespoons ☆Soy sauce.
- You need 1/2 tbsp of ☆Sugar.
- It's 1 tbsp of ☆Oyster sauce.
- Prepare 1 of Oil.
A bowl of delicious and nutritious noodle soup with vegetables and meatballs is ready. The cabbage is green and fragrant. The meatballs are very fragrant and springy. The eggs are yellow and look particularly appetizing.
Chinese Cabbage and Meatball Soup instructions
- Drain the tofu. Put the ground pork, tofu, ginger and ★ seasoning ingredients in a bowl, mix well and divide into 8 portions..
- Chop up the Chinese cabbage and bok choy roughly. Slice the carrot into 5 cm strips. Rehydrate the cellophane noodles and cut them up..
- Put some oil in a frying pan, add the meatballs from Step 1, and brown them on both sides..
- Put the hot water and Chinese soup stock granules in a pan. Add the browned meatballs from Step 3, and simmer over medium heat for 15 to 20 minutes..
- Add the cut up vegetables from Step 2 and the ☆ seasoning ingredients. Simmer until the vegetables are tender. Add the noodles at the end..
Heat the vegetable oil in a wok or large skillet over high heat. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium. Mix meat with grated ginger, white part of scallions, soy sauce, salt, white pepper, egg white, corn starch and water in a bowl. Boil water in a pot, add ginger pieces, napa cabbage and mushroom.
