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Napa Cabbage Soup with Tofu and Meatballs
OMNIVORE'S COOKBOOK22Ingredients
30Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 2 slices ginger
- 4 green onions (chopped)
- 1/4 cup ventrèche (chopped D'Artagnan, French Pancetta)
- 1 cup chicken stock (optional)
- 2 cups soup (optional)
- 1/4 cup dried shrimp
- 1/4 cup dried scallops
- 3 cups chicken stock (or pork stock)
- 1/2 lb. ground turkey (or ground pork)
- 1/4 cup green onion (finely chopped, green part, optional)
- 1 Tbsp. Shaoxing wine (or dry sherry or Japanese sake)
- 2 tsp. soy sauce
- 2 tsp. potato starch
- 1 tsp. ginger (grated)
- 1 large egg
- 1/4 tsp. salt
- 1 tsp. sesame oil (or peanut oil, or vegetable oil)
- 8 napa cabbage leaves (large, chopped, generate 6 to 8 cups)
- 1/2 daikon radish (peeled and chopped, generates 2 cups, optional)
- 1 batch enoki mushrooms (golden needle mushrooms, tough ends removed and separated)
- 200 grams soft tofu (chopped)
- sea salt (to taste)
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