Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
0 servings
60gcarrot
40gginger
600gNapa cabbage
3spring onions
1.5lwater
2 Tbspchicken bouillon powder
1 ½ tspwhite pepper
2 Tbsplight soy sauce
½ tspsea salt flakes
1 Tbspsesame oil
For the meatballs
Instructions
Step 1
Mince the carrot, smash 30g of ginger and finely mince the remaining 10g. Thinly slice the Chinese leaf and separate the whites and greens of the spring onions.
Step 2
In a bowl, combine the minced carrot, ginger and the whites spring onions with the pork mince.
Step 3
Add all seasonings except the egg, and mix thoroughly. Then add the egg and slam the mixture down - folding and pressing it (this helps create a bouncy texture.)
Step 4
Heat the smashed ginger in a wok or pot over medium heat for 1 minute to release its aroma.
Step 5
Add 1.5L water white pepper light soy sauce and sea salt flakes. Let it simmer briefly for 2 minutes.
Step 6
Cup a portion of the meatball mix in your hand, close your fist and squeeze the meatball out - this shapes it neatly and keeps it compact.
Step 7
Gently add the meatballs to the simmering broth.
Step 8
Cover with a lid and cook until the meatballs are tender and cooked through (about 8-10 minutes).
Step 9
Remove the lid, add the sliced Chinese leaf and green spring onions. Simmer for 2-3 more minutes until wilted. Drizzle with sesame oil.
Notes
1 liked
0 disliked
Delicious
