Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chinese cabbage and meatball soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chinese Cabbage and Meatball Soup is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Chinese Cabbage and Meatball Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Soup: Boil the chicken stock with the slices of fresh ginger. Make the meat stuffing in advance.

To get started with this recipe, we have to first prepare a few ingredients. You can have chinese cabbage and meatball soup using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chinese Cabbage and Meatball Soup:

1. Make ready 300 grams Ground pork
2. Prepare 1 packet Firm tofu
3. Make ready 1 piece Minced ginger
4. Get 1 tbsp ★Soy sauce
5. Prepare 1 tbsp ★Sake
6. Prepare 1/2 tbsp ★Sugar
7. Prepare 1 tsp ★Salt
8. Prepare 1/4 head Chinese cabbage
9. Take 1 clump Bok choy
10. Take 1/3 Carrot
11. Prepare 30 grams Cellophane noodles
12. Take 2 tsp Chicken soup stock powder
13. Take 1200 ml Boiling water
14. Make ready 2 to 3 tablespoons ☆Soy sauce
15. Get 1/2 tbsp ☆Sugar
16. Make ready 1 tbsp ☆Oyster sauce
17. Take 1 Oil

We hope you got insight from reading it, now let's go back to chinese cabbage and meatball soup recipe. Here is how you cook it. I like to eat stewed beans, stewed eggplant, and stewed cabbage. Other dishes don't eat and don't panic.

Instructions to make Chinese Cabbage and Meatball Soup:

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.

I like to eat stewed beans, stewed eggplant, and stewed cabbage. Other dishes don't eat and don't panic. To describe me with my grandfather is: "This child eats the cabbage and the sheep eat grass." Zheng stressed to everyone that the cockroach is a rabbit, not a sheep. The taste of Chinese cabbage is much. Any type of Chinese cabbage (napa or bok choy) or a green cabbage can be used here.

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