Recipe Index

Ingredients

• 1 lb 2 oz of ground pork or chicken
• 2 stalks green onion (chopped)
• 1 tbsp ginger (freshly grated)
• 1 tsp white pepper
• 2 tbsp Soy Sauce
• 1 egg
• 2 tbsp Sesame Oil
• 1.5 tbsp cornstarch (optional)
• 4-5 cups of Chicken Stock (salted)
• 2 thin slices of Ginger
• 2-3 Garlic (grated)
• Napa Cabbage, according to taste
• Carrots, according to taste
• Shemiji mushroom, according to taste
• Shiitake Mushroom, according to taste
• Enoki Mushroom, according to taste

Method

1. Mix the ground pork or chicken with the chopped green onion, grated ginger, white pepper, soy sauce, egg, sesame oil and cornstarch if you are using it, and leave the mixture aside for 20 minutes.
2. Put the chicken stock in a pot with the ginger slices and grated garlic, set it over medium-high heat and simmer for 10 minutes.
3. Shape the meat mixture into meatballs of about 1 1/2 tbsp each and set them aside.
4. Add the napa cabbage, carrots, shimeji, shiitake and enoki mushrooms to the stock, cover the pot and bring it back to a simmer.
5. Drop the meatballs into the simmering soup and cook for another 10 to 12 minutes, until they are cooked through.
6. Serve the hot pot as it is, straight from its pot, with the meatballs, vegetables and broth ladled into bowls.

Prep: 20 min · Cook: 20 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data