Nameko Mushroom Meatball Soup
Fried meatballs simmered with nameko mushrooms yield silky mushrooms, fragrant meatballs, and a rich, savory broth.
Ingredients
Lean pork (washed and minced)
100 g
Nameko mushrooms
100 g
Water chestnuts (peeled, washed, and finely diced)
15 g
Ginger (washed and shredded)
1
Starch
to taste
Cooking oil
500 g (actual use 40 g)
Sesame oil
1 tsp
Fine salt
2 tsp
Sugar
1 tsp
MSG
1 tsp
Instructions
1
Step 1
Wash the lean pork and mince it into a paste. Wash the ginger and cut into shreds. Peel the water chestnuts, wash them, and finely dice.
2
Step 2
Combine the minced pork, diced water chestnuts, fine salt, MSG, and starch into a meat paste. Heat oil in a wok, form the paste into meatballs, and deep-fry until golden brown. Remove and drain off excess oil.
3
Step 3
Leave a thin layer of oil in the pan, add the ginger, and pour in enough water to bring to a boil. Add the meatballs and cook until they float to the surface. Add the nameko mushrooms, fine salt, MSG, and sugar, and cook through. Drizzle with sesame oil before serving.
