Lion's
                Head Soup

Lion's Head Soup

Lion's head soup is simple, really easy to make, and more importantly, delicious.  You can make this in under 30 minutes including the cutting, measuring, and cooking. 



1 lb
ground pork
1
egg
1 tbl
cornstarch
4 tsp
sesame oil (total)
1 tsp
minced fresh ginger
1 tsp
black pepper
1 tsp
salt
3
green onions, sliced, divided
1 tbl
canola oil
1 small head
napa cabbage, cored and cut into 1" to 1" chunks
6 cups
chicken broth
1 tbl
soy sauce


Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, pepper, salt, and half of the chopped green onions together in a bowl.  Use your hands to mix everything together.  Set this aside.

Heat the vegetable oil in a large high sided skillet over medium high heat.  When the oil is hot, fry the napa cabbage, stirring constantly for 2 to 3 minutes until the cabbage begins to wilt.  Pour in the chicken broth and soy sauce. Bring to a boil, then lower the heat to until the soup simmers.

Form the meat mixture into 1 inch meatballs. Drop them into the simmering soup.  Turn the heat up to medium to bring the soup back to a simmer.  When the last meatball has been added, cover with a lid and simmer for 15 minutes. Garnish with remaining green onions and a drizzle of sesame oil.



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