Pork Ball Soup With Cabbage

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Prep. 10 min

Total 40 min

6 portions

Ingredients

Pork balls

pork shoulder loin cut in strips (1 cm), partially frozen
200 g
cornflour (starch)
2 tsp
sesame oil
1 tsp
light soy sauce
1 tbsp
fish sauce
1 tbsp
salt adjust to taste
1 tsp
white pepper powder
½ tsp
dried sole fish powder
1 tsp

Soup base

water
1400 g
Chinese cabbage cut in pieces (4-5 cm)
400 g
Tianjin preserved vegetables (tung choy)
30 g
chicken stock powder
½ tbsp
fresh ginger sliced
5 g
white pepper powder
½ tsp
salt adjust to taste
1 pinch
spring onion chopped, to garnish
1 sprig

Difficulty

easy

Nutrition per 1 portion

Sodium 1392.8 mg

Protein 9.9 g

Calories 488.1 kJ / 116.7 kcal

Fat 6.9 g

Fibre 1.2 g

Saturated Fat 2.4 g

Carbohydrates 3.9 g

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