Chinese Lion's Head Soup

Name: Chinese Lion's Head Soup
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 pound ground pork; 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

⏱️ Ready in 35 min 🥄 Prep 15 min 🔥 Cook 20 min 👥 4 servings 👁️ 15 views

This is my family's version of lion's head soup and for me it is the best type of comfort food! It is best served with white sticky rice, and wonderful enjoyed on a cold winter day.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 20 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 431

% Daily Value*

Total Fat 34g 44%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 991mg 43%

Total Carbohydrate 7.1g 3%

Dietary Fiber 1.6g 6%

Total Sugars 2.4g

Protein 24.1g 48%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Mix the ground pork, 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.

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.