Vegan Lion’s Head Meatballs

Ingredients:

6-8 Vincent Vegan Meat Balls (product code: CF1 BAL VMB)

7 pieces Napa cabbage leaves, cut in halves crosswise

6 large dried shiitake mushroom, soaked in 500ml water overnight

½ tablespoon dried shrimp, optional

¼ teaspoon salt, or to taste

1 pinch ground white pepper

1 thumb-sized ginger

 Cooking Instructions: 

In a deep pot, heat up oil for deep frying vegan meat balls. Take out when they look golden.

In another pot, lay the white part of the Napa cabbage then place the fried vegan meatballs on top.

Add sliced shiitake mushrooms and pour in the water in which the mushrooms were soaked (discard the solid bits at the bottom of the bowl).

Add the ginger and season with salt and white pepper.

Bring the soup to a full boil. Turn the heat to low. Cover with a lid and leave to simmer for 15 mins. Put the remaining leafy part of the cabbage over the vegan meatballs. Continue simmering for a further 5 mins.

Serve warm with plain rice.