Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, sherry, salt, and two of the chopped green onions together in a bowl. Set aside.
Heat the vegetable oil in a wok or large, deep skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
Use a spoon or small cookie scoop to form the meat mixture into 1 inch balls. Drop them carefully into the simmering soup. When the last ball has been added, cover and simmer for 10 minutes. Add ginger and chili oil if using and simmer 10 minutes more. Taste, and adjust seasonings before serving. Garnish with remaining green onions and a drizzle of sesame oil.
Serve with brown rice drizzled with soy sauce on the side or stirred into each serving of soup if preferred.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (579g)|
|Recipe Makes: 4|
|Calories from Fat: 278 (61%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 93.7mg||29 %|
|Sodium 559.8mg||19 %|
|Potassium 933.7mg||25 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 26.2g|
|Protein 16.6g||24 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 455
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.