Chinese Cabbage and Meatball Soup

Name: Chinese Cabbage and Meatball Soup
Yield: 4 servings
Ingredients: 300 grams Ground pork; 1 packet Firm tofu; 1 piece Minced ginger; 1 tbsp ★Soy sauce; 1 tbsp ★Sake; 1/2 tbsp ★Sugar; 1 tsp ★Salt; 1/4 head Chinese cabbage; 1 clump Bok choy; 1/3 Carrot; 30 grams Cellophane noodles; 2 tsp Chicken soup stock powder; 1200 ml Boiling water; 2 to 3 tablespoons ☆Soy sauce; 1/2 tbsp ☆Sugar; 1 tbsp ☆Oyster sauce; 1 Oil

cookpad.japan @cookpad_jp

This is a recipe I simply thought up.

I made the meatballs on the large side, but you can make them in any size you like. Please adjust the amount of soy sauce to taste. Recipe by Yuuyuu0221

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Ingredients

4 servings

300 grams Ground pork
1 packet Firm tofu
1 piece Minced ginger
1 tbsp ★Soy sauce
1 tbsp ★Sake
1/2 tbsp ★Sugar
1 tsp ★Salt
1/4 head Chinese cabbage
1 clump Bok choy
1/3 Carrot
30 grams Cellophane noodles
2 tsp Chicken soup stock powder
1200 ml Boiling water
2 to 3 tablespoons ☆Soy sauce
1/2 tbsp ☆Sugar
1 tbsp ☆Oyster sauce
1 Oil

Cooking Instructions

1

Drain the tofu. Put the ground pork, tofu, ginger and ★ seasoning ingredients in a bowl, mix well and divide into 8 portions.
2

Chop up the Chinese cabbage and bok choy roughly. Slice the carrot into 5 cm strips. Rehydrate the cellophane noodles and cut them up.
3

Put some oil in a frying pan, add the meatballs from Step 1, and brown them on both sides.
4

Put the hot water and Chinese soup stock granules in a pan. Add the browned meatballs from Step 3, and simmer over medium heat for 15 to 20 minutes.
5

Add the cut up vegetables from Step 2 and the ☆ seasoning ingredients. Simmer until the vegetables are tender. Add the noodles at the end.