Morning all!
Yesterday was a prime day for soup. -1 with winds making it totally miserable out.
I decided on a soup with a Asian flare. I've done this before. And we love it!
4 quarts chicken stock
1 pound ground pork
1/2 cup breadcrumbs
2 cups matchstick carrots
1.5 tsp minced ginger divided
3 tsp toasted sesame oil divided
2 tsp minced garlic divided
1 egg
1/2 cup. Plus 2 tbs soy sauce3
Chili oil to taste. I used 2tbs
1/4 cup rice wine vinegar
Green onions to taste. I used a small bunch.
4 cups baby bok choy cut whichever way you prefer. I just shredded a bit by hand. I saved the white firm parts for dinner tonight
Bake for about 20 minutes in a pre-heated 400 degree oven.
Heat 1 tbs oil vegetable oil in a large pot over medium heat. Add sesame oil and carrots and saute for 5-7 minutes. Add rest ginger and cook, stirring, for 1 minute. Add broth, soy sauce and chili garlic sauce. Bring to a boil over high heat, them reduce heat and simmer for 10-15 minutes.
Add meatballs, rice vinegar and 1/2 of the green onions to the soup and allow to cook until meatballs are heated through. Turn off heat to soup. Stir in bok choy until just wilted. Serve with remaining green onions.
Yesterday was a prime day for soup. -1 with winds making it totally miserable out.
I decided on a soup with a Asian flare. I've done this before. And we love it!
4 quarts chicken stock
1 pound ground pork
1/2 cup breadcrumbs
2 cups matchstick carrots
1.5 tsp minced ginger divided
3 tsp toasted sesame oil divided
2 tsp minced garlic divided
1 egg
1/2 cup. Plus 2 tbs soy sauce3
Chili oil to taste. I used 2tbs
1/4 cup rice wine vinegar
Green onions to taste. I used a small bunch.
4 cups baby bok choy cut whichever way you prefer. I just shredded a bit by hand. I saved the white firm parts for dinner tonight
Beat egg in a large bowl. Stir in breadcrumbs, 1/2 tsp garlic, 1tsp ginger, 2 tbs soy sauce and 1tsp sesame oil. Add ground pork and stir to incorporate seasonings into pork. Shape meatballs using a rounded 1 tsp measuring spoon. Place on lightly greased baking sheet.Bake for about 20 minutes in a pre-heated 400 degree oven.
Heat 1 tbs oil vegetable oil in a large pot over medium heat. Add sesame oil and carrots and saute for 5-7 minutes. Add rest ginger and cook, stirring, for 1 minute. Add broth, soy sauce and chili garlic sauce. Bring to a boil over high heat, them reduce heat and simmer for 10-15 minutes.
Add meatballs, rice vinegar and 1/2 of the green onions to the soup and allow to cook until meatballs are heated through. Turn off heat to soup. Stir in bok choy until just wilted. Serve with remaining green onions.
