Chinese Cabbage and Meatball Soup

• 300 grams Ground pork
• 1 packet Firm tofu
• 1 piece Minced ginger
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1/2 tbsp Sugar
• 1 tsp Salt
• 1/4 head Chinese cabbage
• 1 clump Bok choy
• 1/3 Carrot
• 30 grams Cellophane noodles
• 2 tsp Chicken soup stock powder
• 1200 ml Boiling water
• 2 to 3 tablespoons Soy sauce
• 1/2 tbsp Sugar
• 1 tbsp Oyster sauce
• 1 Oil

1. Drain the tofu.
2. Put the ground pork, tofu, ginger and seasoning ingredients in a bowl, mix well and divide into 8 portions.
3. Chop up the Chinese cabbage and bok choy roughly.
4. Slice the carrot into 5 cm strips.
5. Rehydrate the cellophane noodles and cut them up.
6. Put some oil in a frying pan, add the meatballs from Step 1, and brown them on both sides.
7. Put the hot water and Chinese soup stock granules in a pan.
8. Add the browned meatballs from Step 3, and simmer over medium heat for 15 to 20 minutes.
9. Add the cut up vegetables from Step 2 and the seasoning ingredients.
10. Simmer until the vegetables are tender.
11. Add the noodles at the end.

ground pork, packet, ginger, soy sauce, sake, sugar, salt, head chinese cabbage, clump bok choy, carrot, noodles, chicken soup stock powder, water, soy sauce, sugar, oyster sauce, oil

Taken from cookpad.com/us/recipes/143602-chinese-cabbage-and-meatball-soup (may not work)