Name: Pork and Shrimp Ball Soup
Yield: Makes 4 servings as a main dish or 8 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 1 large carrot (about 5 ounces), peeled and cut into ½-inch cubes; 8 ounces peeled, deveined shrimp (31 to 35 per pound); ⅛ teaspoon ground white pepper, or to taste; 1 large boiling potato such as Yukon Gold (about 8 ounces); 1½ teaspoons cornstarch; ½ teaspoon salt, or to taste; 2 teaspoons Chinese rice wine (shaoxing) or dry sherry; 8 ounces ground pork; ⅓ cup thinly sliced green onions, including green tops; ⅓ cup lightly packed dried lily buds; ⅓ cup dried black fungus, such as cloud ears; 7 cups chicken broth, homemade or purchased; 1 package (1.7 to 2 ounces) dried bean thread noodles

Preparation info

Makes
4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Dried ingredients play a big part in the Hakka diet. In this recipe, black fungus, bean thread noodles, and woodsy-tasting lily buds contribute a varied palette of textures and flavors to a clear, healthful broth studded with carrots, potatoes, and pork and shrimp meatballs. You’ll need to shop at an Asian market for the dried fungus and lily buds; the dried noodles can be found in the ethnic section of many supermarkets.