A delicious traditional Chinese food .. .
Serves 6
Serves 6
- 1.5 l chicken stock
- shiitake mushrooms 6 , dry
- 150 g Chinese cabbage, chopped 1 large
- handful of baby spinach
- 6 spring onions - or onions, finely minced
- 2-3 tablespoons soy sauce
Meatballs
- 225 g pork tenderloin, chopped
- 25 g spinach leaves, finely chopped 2 spring onions finely
- chopped 1 clove garlic, finely chopped
- a good pinch of Chinese five spice
- 1 tablespoon soy sauce
Preparation
Hydrate mushrooms for 20 minutes in a bowl of hot broth . Drain the mushrooms - reserve broth - and eliminate the hard feet. Cut mushrooms into thin strips and reserve.
Prepare meatballs. Arrange meat, chopped spinach, spring onions and garlic in a bowl. Season with five spices and soy sauce. Mix well with fork.
Train 24 balls by rolling small portions of the mixture between the palms of your hands. Book meatballs on a plate wet, in the refrigerator.
Pour remaining broth - and that used to soak the mushrooms - in a saucepan and bring to a boil. Reduce heat and add the strips of mushrooms.
Place meatballs in a basket for steaming of appropriate size that of the pan. Place the basket over the broth and cover. Cook for 10-12 minutes and set aside on a basket covered the plate.
Add the chives, chopped cabbage and spinach to the broth. Simmer for 3-4 minutes. Season with soy sauce.
Distribute meatballs into bowls and cover with soup. Serve immediately.
Source: Recipe adapted from the book Soup Bowl - Ed Love Food * Parragon Books (USA)
Hydrate mushrooms for 20 minutes in a bowl of hot broth . Drain the mushrooms - reserve broth - and eliminate the hard feet. Cut mushrooms into thin strips and reserve.
Prepare meatballs. Arrange meat, chopped spinach, spring onions and garlic in a bowl. Season with five spices and soy sauce. Mix well with fork.
Train 24 balls by rolling small portions of the mixture between the palms of your hands. Book meatballs on a plate wet, in the refrigerator.
Pour remaining broth - and that used to soak the mushrooms - in a saucepan and bring to a boil. Reduce heat and add the strips of mushrooms.
Place meatballs in a basket for steaming of appropriate size that of the pan. Place the basket over the broth and cover. Cook for 10-12 minutes and set aside on a basket covered the plate.
Add the chives, chopped cabbage and spinach to the broth. Simmer for 3-4 minutes. Season with soy sauce.
Distribute meatballs into bowls and cover with soup. Serve immediately.
Source: Recipe adapted from the book Soup Bowl - Ed Love Food * Parragon Books (USA)
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