pork meatballs & napa cabbage soup
- Serves: 4
- Calories: 112 kcal
- Japanese: Nikudango to hakusai no sūpu
- 5 1/2 ounces ground pork
- 3 1/2 ounces napa cabbage
- (Chinese cabbage)
- 1 1/3 ounces cellophane noodles (optional)
- 1/3 ounces ginger
- 1 tablespoon soy sauce
- a little salt
- 3 1/3 cups chicken broth or soup stock
Grate the ginger. Mix the ground pork and grated ginger in a bowl. Form into 12 (1-in.) balls.
Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.
Pour the chicken broth (or soup stock) into a pan. Bring to a boil and add the meatballs. Boil until done (about 5 minutes) and skim off the surface scum.
Add the napa cabbage (Chinese cabbage), cellophane noodles (optional) and soy sauce. Cook for 2 minutes. Remove from the heat.
Usually ground pork is very heavy, but this dish is surprisingly light. Ginger is a nice accent.
Japanese foods recipes
Int'l. recipes with a Japanese twist