Chinese Cabbage Soup with Shrimp Balls
- Vegetable recipes
- Lactose free
- Low calorie
- Low carb
Ingredients
- 1 oz (30 g) compoy (dried scallops) or 1/2 oz/15 g dried shrimp (optional)
- 1 daikon radish (1-1/4 to 1-1/2 lb/625 to 750 g), cut in 1-1/2-inch/4 cm cubes
- 1-2/3 cups (400 mL) homemade chicken stock or canned sodium-reduced chicken stock
- 4 slices gingerroot
- 8 cups (2 L) coarsely chopped napa cabbage
- 2 tbsp (30 mL) finely chopped fresh coriander
- 2 tbsp (30 mL) sliced (paper-thin) Chinese celery or regular celery
- 2 green onions (green part only), thinly sliced
- 1 tbsp (15 mL) finely chopped Tianjin preserved cabbage (optional)
- 1 tsp (5 mL) sesame oil
- Pinch white pepper
- Shrimp Balls:
- 1 lb (500 g) shrimp, peeled and deveined
- 3 oz (90 g) ground pork
- 1 egg white
- 2 green onions (white part only), chopped
- 1 tbsp (15 mL) cornstarch
- 1 tbsp (15 mL) chopped fresh coriander
- 1 tsp (5 mL) salt
- Pinch white pepper
Preparation
Shrimp Balls: In food processor, make smooth paste of shrimp, pork, egg white, onions, cornstarch, coriander, salt and pepper. Using hands wet with cold water, shape into walnut-size balls. Refrigerate until ready to use.
Soak compoy (if using) in warm water for 10 minutes; drain. Place in soup pot or large Dutch oven with 8 cups/2 L water, daikon, stock and ginger. Bring to boil; reduce heat and simmer until daikon is tender, 45 to 60 minutes.
Add napa cabbage; boil over medium heat until cabbage is wilted, 3 to 4 minutes.Add shrimp balls; simmer until balls are pink throughout and cabbage is very tender, 10 to 12 minutes.
Transfer to serving bowl or soup bowls; top with coriander, celery, onions, Tianjin cabbage (if using), sesame oil and white pepper.
Makes 6 servings.
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