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pork meatballs & napa cabbage soup

Name: Pork Meatballs & Napa Cabbage Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 160 g ground pork; 100 g napa cabbage (Chinese cabbage); 40 g cellophane noodles (optional); 10 g ginger; 1 tablespoon soy sauce; a little salt; 800 ml chicken broth or soup stock

Serves: 4
Calories: 112 kcal
Total Time: 20 m
- Prep: 10 m
- Cook: 10 m
Japanese: Nikudango to hakusai no sūpu

metric
u.s.

ingredients:

160 g ground pork
100 g napa cabbage (Chinese cabbage)
40 g cellophane noodles (optional)
10 g ginger
1 tablespoon soy sauce
a little salt
800 ml chicken broth or soup stock

step 1:

Grate the ginger. Mix the ground pork and grated ginger in a bowl. Form into 12 (2.5-cm.) balls.

step 2:

Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.

step 3:

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.

step 4:

Add the napa cabbage (Chinese cabbage), cellophane noodles (optional) and soy sauce. Cook for 2 minutes. Remove from the heat.

comment:

Usually ground pork is very heavy, but this dish is surprisingly light. Ginger is a nice accent.

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