Ingredients for Chinese Lion’s Head Soup recipe
1 pound ground pork
1 egg
1 tablespoon cornstarch
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
root
1/4 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
Directions
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.
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.
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.