Pork Meatball Soup With Mushrooms And CabbageFrom maggiehc 8 years ago
- 1 1/2 lbs bone-in pork steaks or 1 lb ground pork + 3 1/2 quarts of pork or vegetable stock shopping list
- 1/2 cup dried wood ear mushrooms (my package calls them dried black fungus) shopping list
- 1 cup dried shiitake mushrooms shopping list
- 3 tablespoons finely chopped cilantro shopping list
- 2 teaspoons of grated ginger shopping list
- 1 teaspoon toasted sesame oil shopping list
- 1 tablespoon soy sauce shopping list
- 2 teaspoons fish sauce shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground pepper shopping list
- 2-3 cups cabbage (savoy or napa are best), shredded shopping list
- 5 scallions, thinly sliced shopping list
- more salt and pepper to taste shopping list
How to make it
- If you are using pork steaks: remove the meat from the bones and place in a 6-quart pot. Cover the bones with 3 1/2 quarts of cold water and bring to a simmer. Simmer for at least one hour, skimming the foam/scum from the surface. Grind the pork meat in a meat grinder or food processor.
- If you are using pork or vegetable stock: bring 3 quarts of the stock to a simmer in a 6-quart stock pot
- Mix the cilantro, ginger, sesame oil, soy sauce, fish sauce, 3/4 teaspoon salt and pepper into the pork. You can microwave a small ball to taste for seasoning and adjust accordingly. Refrigerate this mixture covered until the stock is ready.
- Soak the dried mushrooms in hot water for at least 15 minutes. Remove the mushrooms from the water and add the mushroom water to the stock. Make sure you leave out any grit that is at the bottom of the mushroom liquid. Remove the stems from the shiitake mushrooms and chop into quarters. Add the shiitake mushrooms to the stock pot and cook for at least a half hour. Slice the wood ear mushrooms into ribbons and set aside, throw away any tough looking parts.
- When the shiitakes have cooked in the stock for at least a half hour remove the bones and add the wood ear mushrooms and bring to a good simmer. Add at least 1 teaspoon of salt and a few grinds of pepper, taste for seasoning and add more salt and pepper if needed.
- Spoon in balls of the meat mixture into the simmering broth one at a time, stirring occasionally. I made balls about 1 1/2 tablespoons each but you can make any size. Add the cabbage and bring back to a full simmer.
- Add the scallions and serve.
- Optional: If I had them I would have used bean sprouts as a garnish. Other vegetables and/or noodles would be good as well.
The Cookmaggiehc Detroit, MI
The Rating4 people
great recipe tasty yeah its good thanksmomo_55grandma in Mountianview loved it
I love pork, mushrooms and veggies. So light yet flavourful.kidaria in BC loved it
This sounds fantastic Maggie. I love the flavorings in the meatballs and sounds like a nice rich mushroom broth. Good Post thanks.. this will be on my short list to try... Jimjimrug1 in Peoria loved it