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My review
Chinese Lion's Head Soup
Lei Lei Wyatt
"This is my family's version of lion's head soup and for me it is the best type of comfort food! It is best served with white sticky rice, and wonderful enjoyed on a cold winter day."
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Ingredients
35 m servings 431 calsOriginal recipe yields 4 servings
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Directions
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- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 431 calories; 34 g fat; 7.1 g carbohydrates; 24.1 g protein; 130 mg cholesterol; 991 mg sodium. Full nutrition
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Reviews
Read all reviews 80102 Ratings
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Most helpful positive review
1/23/2009
I grew up in an Asian household and we sure do love our soup! This was great once I made a few adjustments. We really like a lot of broth (as we have it with noodles), so I increased the liquid...
Most helpful critical review
3/30/2014
The taste was wonderful and homey, but the proportions for the broth to other ingredients must be off. I would cut the amount of cabbage to half a head as long as the head of cabbage is small. T...
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1/23/2009
I grew up in an Asian household and we sure do love our soup! This was great once I made a few adjustments. We really like a lot of broth (as we have it with noodles), so I increased the liquid...
12/8/2009
This brings back childhood memories! For the meatballs, an easier way to make them is using a rounded "tablespoon" to make the shape easily as I dumped it one by one into the all chicken broth i...
9/24/2008
I make this often in the winter..but I do something just a little different..I bake it..I layer some cabbage leaves in the bottom of my ceramic cook pot, then put in the raw meat balls and then ...
2/7/2008
I made this tonite for the first time, and it won't be the last! The only change I made was to use 3 cups of broth and 1 cup of water. I was a worried the broth would be a little 'thin' for ou...
8/21/2009
I just made some soup inspired by this recipe and a pork dumpling recipe. It's very good as a base, although just by looking at the proportions compared to what I just made it will be meat and c...
4/30/2011
The base of soup is very simple.. I added more broth.. I did not care for the meatballs.. I love ginger but it was out of balance for me, way too much.. Will make again with adjustments to meatb...
1/4/2008
This recipe is a keeper. I followed it exactly and it was great. The only thing I did different was use lean ground turkey instead of pork to cut fat. Usually things I make with the lean ground ...
4/13/2009
Wonderful! I just switched the pork for ground turkey, my little ones had second! Thank you for sharing that great recipe!
6/16/2008
Summer veggie co-op brings me an assortment of vegetables each week and finding recipes to use them all can be a challange. I looked up Chinese cabbage and found this. I loved it, Next time I wi...