chinese lion's head soup

Ingredients

• Servings: 4
• 1 pound ground lamb
• 1 egg
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger root
• 1/4 teaspoon monosodium glutamate (msg) (optional)
• 1 teaspoon salt
• 2 green onions, chopped and divided
• 1 tablespoon vegetable oil
• 1 head napa cabbage, cored and cut into chunks
• 2 cups low-sodium chicken broth
• 2 cups water, or as needed
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• mix the ground lamb, 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.