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
3 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 1½" 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 small Dutch oven 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.  Add the last teaspoon of sesame oil to the soup, turn the heat up to medium, and bring the soup back to a simmer.  When the soup comes back to a simmer, cover it with a lid and let it simmer for 15 minutes. Garnish with the remaining green onions.


Home