Ingredients

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

Prep    15 m       Cook     20 m     Ready In      35 m


1.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.


2.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.


3.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.