Easy Hearty Chinese Meatball Soup

Steps

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1. 1
   Combine ground pork, soy sauce, oyster sauce, Chinese cooking wine, garlic powder, white pepper, and cornstarch in a large bowl. Stir in one direction for 5 minutes to develop the texture.
   ▶ ≈0:40
2. 2
   Peel the daikon radish and julienne it into thin strips. A vegetable slicer can be used to save time.
   ▶ ≈1:06
3. 3
   Preheat a clay pot or stockpot until hot. Add oil, then add the white part of scallion, minced garlic, and minced ginger. Sauté over medium-low heat for 2-3 minutes until fragrant and lightly golden.
   ▶ ≈1:32
4. 4
   Pour in the stock and bring to a light simmer. Reduce heat to low—the liquid should gently bubble, not boil vigorously.
   ▶ ≈2:24
5. 5
   Grab a handful of the seasoned pork and squeeze it between your thumb and forefinger to form a meatball. Dip a spoon in the stock to prevent sticking, use it to scrape the meatball into the pot, and drop it in carefully. Repeat with remaining meat. Do not add meatballs to rapidly boiling water, as the bubbling will break their shape.
   ▶ ≈2:37
6. 6
   Add the julienned daikon radish to the pot. Increase heat to medium, bring to a boil, and continue cooking for 3-4 minutes.
   ▶ ≈3:16
7. 7
   Season the soup with salt to taste. Garnish with diced green scallion and cilantro. Serve with white rice.
   ▶ ≈3:29