Lion's Head Soup

1 lb ground pork
1 egg
1 tablespoon cornstarch
2 teaspoons.sesame oil
1 tablespoon minced or grated fresh ginger

1 teaspoon salt

2 green onions

1 tablespoon olive oil

1 head of cabbage, Napa preferred

2 cups chicken or pork broth

2 cups water

1 tablespoon soy sauce

2 teaspoons sesame oil

Mix together the pork, egg, 2 teaspoons sesame oil, ginger, salt and half of the green onions and then set aside. 

Heat the olive oil in a large skillet that will be able to hold all the ingredients. On high heat, heat oil and then add cabbage, stirring constantly until cabbage begins to wilt, 2-3 minutes. Add water, stock and soy sauce. Bring to boil and then lower heat to medium.

Form meat into 1 inch balls and drop into soup. When all the meatballs are added, cover with a lid, turn down heat and let simmer for 10 minutes. Remove lid, taste and add salt if needed. 

Add sesame oil and leftover green onions to soup and serve.

Next time I make this, I am going to add 1 finely shredded carrot in with the cabbage for some additional color. Also, the ordinal recipe called for chicken stock, but I didn't have any so I used homemade pork stock. 

 

Original recipe by Lei Lei Wyatt