Angela Deale'Lion's Head' soup with noodles
'Lion's Head' soup is a Chinese soup containing meatballs traditionally made with ground pork. The meatballs, whose rugged shape supposedly resemble lions' heads, sit in a warm flavourful broth with a generous amount of napa cabbage (also known as Chinese cabbage) and other veggies.
In lion's head soup, the meatballs are key. Some people make them with chicken or turkey rather than pork, out of preference or necessity. We don't often have ground pork either, as it is a) hard to come by, depending on where we shop, and b) often pretty fatty when we do find it. But pork is an important meat in Chinese cuisine--chicken and pork were the most common meats at mealtimes when I was growing up--so I don't bother substituting it.
I added noodles to the soup, because we're all noodle fiends here, which made for very filling meals.
Ingredients (serves 4-6)
Directions
In lion's head soup, the meatballs are key. Some people make them with chicken or turkey rather than pork, out of preference or necessity. We don't often have ground pork either, as it is a) hard to come by, depending on where we shop, and b) often pretty fatty when we do find it. But pork is an important meat in Chinese cuisine--chicken and pork were the most common meats at mealtimes when I was growing up--so I don't bother substituting it.
I added noodles to the soup, because we're all noodle fiends here, which made for very filling meals.
Lion's Head soup with noodles--in this bowl, there's also some chopped up leftover char siu (Chinese BBQ pork).
Ingredients (serves 4-6)
- 1 lb lean ground pork
- 1 egg
- 1 tbsp cornstarch
- 2 tsp sesame oil
- 1 tbsp minced ginger root
- 1 tsp salt
- 2 green onions, chopped
- 1 tbsp canola oil
- 1/2 a head of napa cabbage, cored and cut into chunks (about 2-2.5 lbs)
- a handful of snowpeas
- 4 shiitake mushrooms, sliced
- 3 cups low-sodium chicken broth
- 3 cups water, or as needed
- 1.5 tbsp sodium-reduced soy sauce
- 1 tbsp dry sherry (not cooking sherry)
- 4 servings of Chinese noodles
- cilantro to taste
- Mix the ground pork, egg, cornstarch, 2 tsp sesame oil, ginger, 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 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, and then lower the heat to medium.
- Form the meat mixture into 1" balls. Put them carefully (don't DROP them) into the boiling soup. Add the snowpeas and shiitakes. Then, cover and simmer on medium for 15-20 minutes.
- While the soup and meatballs are simmering, cook the Chinese noodles and keep them warm.
- Taste the soup, and adjust seasoning levels if needed.
- Drain the noodles and place them in bowls. Ladle soup with meatballs and vegetables on top.
- Garnish each bowl with the rest of the green onions, cilantro, and a drizzle of sesame oil. I like to put a bit of chili oil on mine too.Enjoy immediately.
