RECIPE
15 INGREDIENTS6 STEPS1HR 15MIN

Lion's Head Soup

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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Tender, moist, and light meatballs with a savory taste. This dish is so comforting to enjoy any time especially in the cooler months of the year.

1HR 15MIN

Total Cooking Time

15

Ingredients
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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8 oz
Mung Bean Noodles , soaked
1 Tbsp
Sesame Oil
2
Scallions , sliced
1 Tbsp
Peanut Oil
1 head
Napa Cabbage , sliced
5
Shiitake Mushrooms , quartered
2 cups
Chicken Stock
1
Baby Red Radish , finely sliced
to taste
to taste
Cayenne Pepper
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Directions

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Step 1
Mix the Ground Pork (1 lb) , Egg (1) , Corn Starch (1 Tbsp) , 2 teaspoons of Sesame Oil (1/2 Tbsp) , Ginger Paste (1 Tbsp) , Soy Sauce (1 Tbsp) , Salt (to taste) , Cayenne Pepper (to taste) and half of the Scallion (1) together in a bowl.
Step 2
Use your hands to mix until the ingredients are evenly distributed. Set aside.
Step 3
Heat the Peanut Oil (1 Tbsp) in a wok or large skillet over high heat. When the oil is hot, saute the Napa Cabbage (1 head) and Shiitake Mushrooms (5) until cabbage begins to wilt, about 1 minute. Pour in the Chicken Stock (2 cups) . Bring to a boil, then lower the heat to a simmer.
Step 4
Shape the pork mixture into tennis ball size balls. Add them into the boiling stock. When the last ball has been added, cover with a lid and simmer for 45 minutes, depending on the size of the balls.
Step 5
When dumplings are done, (at this point, they should be very light and delicate in texture) remove from heat and add Mung Bean Noodles (8 oz) and seasoning to the soup.
Step 6
To serve, garnish with remaining Scallion (1) and Baby Red Radish (1) , then drizzle with Sesame Oil (1 tsp) .

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