Lion's Head Meatball Soup

Lion's Head Meatball Soup
Serves 4-6

Meatballs:
<2 lb. ground pork
1 egg
1 Tbsp. cornstarch
1/3 cups shiitake mushrooms, chopped very fine
1-2 Tbsp. ginger, minced
2 tsp. sesame oil
2 Tbsp. oyster sauce
2 green onions, minced
1 tsp. white pepper
1 tsp. salt
1 Tbsp. Chinese cooking wine or dry sherry
1 chile, minced
sichuan peppercorn

Combine all ingredients. Form into smallish meatballs and set aside.

Soup:
2 qt. water or broth (1 each)
1 small napa cabbage, slivered
1/2 red onion, in thin slivers
2 green onions, sliced into rounds for garnish
1 Tbsp. light vinegar
2 Tbsp. Soy sauce
1-2 tsp. dashi granules
8oz fresh noodles
Cilantro

Bring the water or broth to a boil and add the dashi granules to make a
flavorful broth. Add the meatballs gently so that they don't break apart
or stick to the bottom of the pot and simmer them for 8-10 minutes
(smaller meatballs need less time).
Add the red onion and leafy greens and simmer for 2-3 more minutes until
the greens are just cooked. Add the vinegar, soy, and noodles and adjust
the seasoning with more salt, if necessary. Garnish with green onions and
serve.