Saturday, September 22, 2012

Napa Cabbage Meatball Soup

1 small bunch nappa cabbage- cut into thick slices
1 small bowl of minced meat
1 tomato - cut into quarters
2 cloves garlic - unpeeled and lightly smashed
2 slices of ginger
3 bowls chicken stock

Seasonings for minced meat
1 tbsp huatiao wine
1 tbsp soy sauce
1 tsp sesame oil

salt and pepper to taste
1 tsp cornstarch


  1. Marinate the minced meat and set aside for 30 mins.  Shape them into bite-sized balls.
  2. Boil the chicken stock in a pot.  Add the meat balls, ginger and garlic and simmer for 15 mins.
  3. Add tomato and nappa cabbage and continue to cook for another 15 mins under low heat.
  4. Ladle into serving bowls and serve warm.

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