Cabbage and Meatball Soup

Steps

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1. 1
   Prepare the vegetables: finely chop the white onion, shred the carrot using a grater, soak shiitake mushrooms for at least 30 minutes, squeeze out excess water, remove stems, and chop into small pieces.
   ▶ ≈0:40
2. 2
   Prepare cabbage and herbs: remove cabbage stem and cut into large chunks, cut green onions into 1.5-inch pieces separating white and green parts, and chop cilantro.
   ▶ ≈2:48
3. 3
   Make meatballs: in a mixing bowl, combine ground pork, chopped onion, shredded carrot, chopped mushrooms, egg, oyster sauce, seasoning soy sauce, corn starch, garlic powder, chicken bouillon, white pepper, and black pepper. Mix until well combined.
   ▶ ≈4:32
4. 4
   Bring broth to boil: heat a pot and add chicken stock and water. Bring to a boil over high heat, then reduce to medium.
   ▶ ≈7:38
5. 5
   Cook meatballs: using a small ice cream scoop or spoon, gently drop meatballs into the simmering broth. Maintain medium heat and cook for about 10 minutes until meatballs float to the surface.
   ▶ ≈9:11
6. 6
   Season: add salt, seasoning soy sauce, and thin soy sauce. Skim off any foam from the surface using a strainer.
   ▶ ≈10:31
7. 7
   Add vegetables: gently add cabbage chunks to the pot without stirring vigorously to avoid breaking the meatballs. Add green onions and taste to adjust seasoning as needed.
   ▶ ≈11:22
8. 8
   Add noodles: add the pre-soaked glass noodles and cook for about 1 minute—they will continue to soften in the hot broth.
   ▶ ≈12:42
9. 9
   Finish: turn off heat, sprinkle cilantro and white pepper on top. Optionally add crispy fried garlic. Serve hot.
   ▶ ≈13:37