Napa Cabbage Soup with Meatballs, Straw Mushroom & Carrot


715g napa cabbage (cut into big pieces)

195g carrot (cut into strips)

30g dried straw mushroom (soaked until soften)

200g ground pork

1/3 cup chopped fresh water chestnut

2 tbsp chopped spring onion

2 tbsp chopped carrot

2 tbsp chopped garlic

2 tbsp cooking oil

2500ml water


1 tsp Chinese cooking wine

1 tsp light soy sauce

1 tsp extra virgin sesame oil

¼ tsp ground white pepper

1 tbsp corn flour


2 tbsp concentrated chicken stock

¼ tsp ground white pepper

2 tsp salt

Preparation Instructions:

  1. Rinse the dried straw mushroom with water a few times. Quick blanch in boiling water and drained. Set aside.
  2. In a mixing bowl, add in ground pork, chopped fresh water chestnut, spring onion, carrot and marinade ingredients. Mix to combine and take a tbsp of the mixture and shape into balls. Repeat the process for the remaining mixture and set aside.
  3. Heat up a saucepan with 2 tbsp of cooking oil. Saute the chopped garlic until golden brown. Remove and set aside.
  4. Add 2500ml of water to a boil. Add in straw mushroom, carrot and napa cabbage. Bring to a boil, turn heat to medium and continue to simmer for 10 minutes.
  5. Add in the meatballs, continue to simmer until the meatballs float to the top.
  6. Add in seasonings. Stir to combine and bring to a boil again.
  7. Dish out to a soup bowl, drizzle with garlic oil and serve.

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