Behold, a monstrosity:
A Vaguely Japanese Take on Wedding Soup, I Guess
8 cups broth, ideally miso or turkey, but vegetable or chicken is fine too
12-16 oz dry lo mein noodles (ramen noodles also work)
1-1.5 pound ground pork (fresh ground is best)
1 tbsp vegetable oil
2 eggs, beaten
~1 cup Japanese-style breadcrumbs
1 tsp wasabi
1 tsp salt
2 tsp ground black pepper
1.5 tbsp grated fresh ginger
1 tbsp (about 2 cloves) minced fresh garlic
2 tbsp soy sauce
1 tbsp rice wine vinegar
12-16 oz dark greens, chopped (chard is best, but spinach, kale, collard greens or turnip greens all work fine. Frozen greens also work great for this.)
1 medium white onion, diced
In a mixing bowl, add the pork, eggs, breadcrumbs, wasabi, salt, black pepper, 1/3 of the ginger, 1/2 of the garlic, and 1/2 of the soy sauce and mix until well-combined. Form into small meatballs, roughly 1/2 inch in size, and set aside.
In a stock pot, combine broth, greens, remaining spices, remaining soy sauce, and vinegar and place over high heat.
In a skillet, cook meatballs evenly in vegetable oil until they just begin to brown. Add onions to skillet and cook a few minutes longer, then add contents of the skillet to the broth and greens when the meatballs are firm and onion has started to soften.
Bring soup to a boil, then add the noodles. Cook according to package directions (generally about four minutes,) then turn off heat when noodles are done.
For stronger flavors, double the ginger and garlic.
(Potential shortcut: can't be fucked to make meatballs? Skip the breadcrumbs and eggs and just cook the pork and seasoning as is. If you do this, cubed up lean pork works even better, but ground pork is totally fine.)
#recipe #meatball #soup
A Vaguely Japanese Take on Wedding Soup, I Guess
8 cups broth, ideally miso or turkey, but vegetable or chicken is fine too
12-16 oz dry lo mein noodles (ramen noodles also work)
1-1.5 pound ground pork (fresh ground is best)
1 tbsp vegetable oil
2 eggs, beaten
~1 cup Japanese-style breadcrumbs
1 tsp wasabi
1 tsp salt
2 tsp ground black pepper
1.5 tbsp grated fresh ginger
1 tbsp (about 2 cloves) minced fresh garlic
2 tbsp soy sauce
1 tbsp rice wine vinegar
12-16 oz dark greens, chopped (chard is best, but spinach, kale, collard greens or turnip greens all work fine. Frozen greens also work great for this.)
1 medium white onion, diced
In a mixing bowl, add the pork, eggs, breadcrumbs, wasabi, salt, black pepper, 1/3 of the ginger, 1/2 of the garlic, and 1/2 of the soy sauce and mix until well-combined. Form into small meatballs, roughly 1/2 inch in size, and set aside.
In a stock pot, combine broth, greens, remaining spices, remaining soy sauce, and vinegar and place over high heat.
In a skillet, cook meatballs evenly in vegetable oil until they just begin to brown. Add onions to skillet and cook a few minutes longer, then add contents of the skillet to the broth and greens when the meatballs are firm and onion has started to soften.
Bring soup to a boil, then add the noodles. Cook according to package directions (generally about four minutes,) then turn off heat when noodles are done.
For stronger flavors, double the ginger and garlic.
(Potential shortcut: can't be fucked to make meatballs? Skip the breadcrumbs and eggs and just cook the pork and seasoning as is. If you do this, cubed up lean pork works even better, but ground pork is totally fine.)
#recipe #meatball #soup