Chinese Cabbage and Meatball Soup

1. 1

   Drain the tofu.

2. 2

   Put the ground pork, tofu, ginger and seasoning ingredients in a bowl, mix well and divide into 8 portions.

3. 3

   Chop up the Chinese cabbage and bok choy roughly.

4. 4

   Slice the carrot into 5 cm strips.

5. 5

   Rehydrate the cellophane noodles and cut them up.

6. 6

   Put some oil in a frying pan, add the meatballs from Step 1, and brown them on both sides.

7. 7

   Put the hot water and Chinese soup stock granules in a pan.

8. 8

   Add the browned meatballs from Step 3, and simmer over medium heat for 15 to 20 minutes.

9. 9

   Add the cut up vegetables from Step 2 and the seasoning ingredients.

10. 10

    Simmer until the vegetables are tender.

11. 11

    Add the noodles at the end.

* Per serving · 4 servings · Values may vary.

No additional tips available.