Pork Stuffed Cabbage Roll Soup

🧂 Ingredients

• 0.35 oz dried wood-ear mushrooms
• 2 teaspoons minced shallots
• 1 teaspoon minced garlic
• 1/8 – 1/4 teaspoon grated or finely minced ginger

  (to taste)
• 1/2 teaspoon fish sauce
• 7 oz ground pork
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon black pepper
• 10-12 cabbage leaves
• 4-5 scallion stalks
• olive oil

  (about 2 teaspoons)
• 2 1/2-3 cups water

  (you can use stock for a stronger flavor)
• 1/2 teaspoon salt

  (to taste)
• roughly chopped cilantro

Instructions

• 1 Cover the wood-ear mushrooms with hot water for several minutes to rehydate
  them. Then rinse, discard the tough stems, roll them together and julienne.
  Roughly chop the julienned mushrooms.
• 2 Place a pan over medium heat and add about 2 teaspoons of oil. Once the oil is
  hot, sauté minced shallots for a few seconds until fragrant. Then add garlic and
  ginger and cook for a few more seconds until fragrant.
• 3 Add the chopped wood-ear mushroom to the pan, stir and cook for about a minute.
  Add fish sauce, stir and cook for a few more seconds and then transfer to a
  mixing bowl to let it cool slightly.
• 4 Add ground pork, 1/4 teaspoon of salt and black pepper to the mixing bowl with
  the wood-ear mushroom. Mix together until just combined to make the filling for
  the cabbage rolls.
• 5 Heat plenty of water in a pot or deep pan. Once the water is simmering, add the
  cabbage leaves and blanch briefly just until they start to get softened.
  Transfer to a plate, then add scallion stalks to the water and also blanch
  briefly until just softened. Remove from the water.
• 6 On a clean working surface or cutting board, lay a cabbage leaf flat. Place 1
  tablespoon to 1 1/2 tablespoon of filling on one end of the leaf and roll into a
  cabbage roll about 2 1/2 inch long. Use a long strip of scallion to wrap around
  the roll and tie a knot twice to secure the roll. Continue with the remaining
  leaves and filling.
• 7 Bring 2 1/2 to 3 cups of water to a boil. Add 1/2 teaspoon of salt and then add
  the cabbage rolls. Once it starts to boil again, lower the heat to maintain a
  simmer. Simmer for 10-12 minutes until the filling is fully cooked and the
  leaves are tender. You can taste the soup and adjust seasoning to taste.
• 8 Transfer the cabbage roll soup to individual serving bowls or a large serving
  bowl to share. You can sprinkle some black pepper on top and garnish with
  chopped cilantro.

Nutrition Info