Chinese Yam and Pork Meatball Soup

About This Recipe

Pork meatballs and chunks of Chinese yam cook in a light broth finished with sesame oil and scallions. Stir the pork mixture in one direction until sticky so the meatballs hold together.

Ingredients

Quantities are included where specified in the original recipe.

• 250 gground pork
• 300 gChinese yam (tiegun shanyao)
• minced ginger
• scallion whites and greens, separated
• 10 mllight soy sauce
• 10 mlcooking wine
• 8 goyster sauce
• 10 gcornstarch
• a littlesalt
• a littlewhite pepper
• a few dropssesame oil
• water

Ingredient Notes

• Stir the pork mixture in one direction until sticky so the meatballs hold together.
• Keep the broth gently simmering rather than boiling vigorously when adding the meatballs.
• Wear gloves when peeling the yam, as the source notes that its sap can irritate the skin.
• Avoid overcooking the yam if you want it to retain its soft, starchy texture.

Step-by-Step Instructions

1. 01

   Peel the Chinese yam and cut it into irregular chunks. Prepare the ginger and scallions, keeping the whites and greens separate.

2. 02

   Mix the pork with minced ginger, chopped scallion whites, light soy sauce, cooking wine, oyster sauce, cornstarch, salt and white pepper. Stir in one direction for 3 minutes until sticky.

3. 03

   Put the yam in a pot of water. Bring to a boil, then reduce the heat and simmer for 8 minutes, until the edges look slightly translucent.

4. 04

   Keep the broth at a gentle simmer. Shape the pork mixture into meatballs over the pot and lower them into the water.

5. 05

   After adding all the meatballs, simmer for another 8 minutes. The source describes the meatballs floating as its doneness cue; verify doneness before approving the recipe.

6. 06

   Season with salt and a few drops of sesame oil. Turn off the heat and scatter over the scallion greens.

Illustrated Cooking Guide

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Cooking Method