Lion's Head Soup. There are a few different. Classic lion's head soup bowls.
Spoon the pork mixture in large balls into the boiling soup. Shanghai lion's head meatballs are traditionally braised in a sand clay pot, but this version may be cooked in a dutch oven or deep sauté pan. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles, cabbage, and bok choi.
Pair with our monty soup spoons (#51508) sold individually. Giant, oversized pork meatballs are served on a bed of cooked napa cabbage. Lion’s head soup is a classic chinese stewed meatball dish.
Or, for any other time, really. It's normally served like a casserole dish. Lion’s head soup or pork meatballs in the clear soup {qing dun shi zi tou 清炖狮子头} is one of the classic huai yang style dishes.
Preheat an oven to 350 degrees. The plain variety is usually stewed or steamed with napa cabbage. The meatballs are typically made from ground fatty pork.
The ruffled cabbage leaves surrounding the meatballs. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles, cabbage, and bok choi. The meatballs are tender and light, cooked right in the steaming hot broth.
Classic lion's head soup bowls. Simmer the meatballs over slow heat till cooked. Throw the pork in a bowl 10 times to compact the meat.
