Chinese Lion’s Head Soup

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Ingredients

• 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

1. 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.

2. 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.

3. 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.

Nutrition Facts (per serving)