Soup
Black Fungus and Meatball Soup
timer
15 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This savory Pork Meatball Soup with Black Mushrooms is a comforting and aromatic dish that brings together tender pork meatballs, fragrant Shaoxing wine, and earthy dried black mushrooms for a rich, flavorful broth. The secret lies in the preparation—grinding fatty and lean pork separately, then blending them with ginger, scallions, and Shaoxing wine for juicy, well-seasoned meatballs. As they simmer, the broth absorbs the deep umami of mushrooms and the warmth of ginger and scallions, creating a soothing, aromatic soup. A final sprinkle of fresh garlic leaves adds a bright, herbal finish. Perfect for chilly nights or as a nourishing meal, this recipe balances simplicity with bold flavors, making it a standout homestyle favorite. Try it for a taste of authentic, heartwarming comfort!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- pork 300g
- dried black mushrooms 50g
The aromatics
- garlic leaves 2 stalks
The sauce & seasonings
- Shaoxing wine 1 tbsp
- ginger 1 tbsp (minced)
- scallions 2 stalks (chopped)
menu_book Directions
1
Step 1
Cut the meat into slices (separate the fatty and lean parts) and grind them into a meat paste using a meat grinder. First, grind the fatty meat, then add the lean meat, Shaoxing wine, ginger paste, and scallion dices, and mix well.
2
Step 2
After the water in the pot is boiling, use a ladle to scoop a ball of meat paste, shape it into a ball with your hands, and put it into the boiling water.
3
Step 3
Add some Shaoxing wine, scallion segments, ginger slices, and salt after the meatballs are cooked.
4
Step 4
Add dried black mushrooms and cover the pot. Cook over medium heat to bring out the flavor.
5
Step 5
Serve. (You can also sprinkle some garlic leaves on top before serving)
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