Napa Cabbage Soup
- 1 tsp peanut oil (3.3g)
- 1/2 cup medium ground pork rolled in dime-sized balls (130g)
- 2 cups leafy tops of napa cabbage (100g)
- 2 medium green onions (36g)
- 3/4 tsp salt (4.8g)
- 1 tsp Accent (MSG) (4.7g)
- 4 cups water (1kg)
SPECIAL CONSIDERATIONS:
The Accent gives this soup that nice oriental taste we associate with won ton soup. A great way to exploit the low-phosphorus, low-potassium gold mine that is napa cabbage! Highly recommended by chef Quidenay,
this soup goes down easy when you're under the weather... or if you need to warm up.