Chinese Cabbage and Meatball Soup

Chinese Cabbage and Meatball Soup

This is a hearty Chinese-style soup with Chinese cabbage and jumbo sized meatballs that contain tofu. The ginger in the soup will warm your body.

Ingredients: 4 servings

Ground pork
300 g
Firm tofu
1 packet (300g)
Minced ginger
1 piece
★Soy sauce
1 tablespoon
1 tablespoon
1/2 tablespoon
1 teaspoon
Chinese cabbage
1/4 head
Bok choy
1 clump
Cellophane noodles
30 g
Chicken soup stock powder
2 teaspoons
Boiling water
5 cups (1200 ml)
☆Soy sauce
2 to 3 tablespoons
1/2 tablespoon
☆Oyster sauce
1 tablespoon
to taste


1. Drain the tofu. Put the ground pork, tofu, ginger and ★ seasoning ingredients in a bowl, mix well and divide into 8 portions.
2. Chop up the Chinese cabbage and bok choy roughly. Slice the carrot into 5 cm strips. Rehydrate the cellophane noodles and cut them up.
3. Put some oil in a frying pan, add the meatballs from Step 1, and brown them on both sides.
4. Put the hot water and Chinese soup stock granules in a pan. Add the browned meatballs from Step 3, and simmer over medium heat for 15 to 20 minutes.
5. Add the cut up vegetables from Step 2 and the ☆ seasoning ingredients. Simmer until the vegetables are tender. Add the noodles at the end.

Story Behind this Recipe

This is a recipe I simply thought up.