Miso Soup with Pork Meatballs
Servings: 4 servings
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Ingredients
- 6-8 leaves Nappa cabbage
- 2 green onions
- 7 oz ground pork
- 1/2 tsp salt
- 2 tsp Katakuriko potato starch
- 4 cups water
- 4 Tbsp Miso paste
Instructions
- Cut the white part of Napa cabbage into 1/2" width and the leafy part into 1" width. Slice green onions finely. Set aside.
- Mix ground pork, salt, and potato starch thoroughly until the mixture becomes sticky.
- Bring water to a boil, then drop heaping tablespoon-sized meatballs into the water. Cook the meatballs for a minute until their color changes. Add Napa cabbage, partially cover with a lid, and cook for 3-4 minutes.
- Dissolve miso paste in the soup. Just before it comes to a boil, add green onions and stir. Remove from heat and serve immediately.