Chinese Lion's Head Soup

Chinese Lion's Head Soup

Made  times
Lei Lei 3

"This is my family's version of lion's head soup and for me it is the best type of comfort food! It is best served with white sticky rice, and wonderful enjoyed on a cold winter day."
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35 m servings 431 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
  2. Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
  3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.


  1. 73 Ratings

Most helpful positive review

I grew up in an Asian household and we sure do love our soup! This was great once I made a few adjustments. We really like a lot of broth (as we have it with noodles), so I increased the liquid...

Most helpful critical review

The taste was wonderful and homey, but the proportions for the broth to other ingredients must be off. I would cut the amount of cabbage to half a head as long as the head of cabbage is small. T...

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I grew up in an Asian household and we sure do love our soup! This was great once I made a few adjustments. We really like a lot of broth (as we have it with noodles), so I increased the liquid...

This brings back childhood memories! For the meatballs, an easier way to make them is using a rounded "tablespoon" to make the shape easily as I dumped it one by one into the all chicken broth i...

I make this often in the winter..but I do something just a little different..I bake it..I layer some cabbage leaves in the bottom of my ceramic cook pot, then put in the raw meat balls and then ...

I made this tonite for the first time, and it won't be the last! The only change I made was to use 3 cups of broth and 1 cup of water. I was a worried the broth would be a little 'thin' for ou...

I just made some soup inspired by this recipe and a pork dumpling recipe. It's very good as a base, although just by looking at the proportions compared to what I just made it will be meat and c...

The base of soup is very simple.. I added more broth.. I did not care for the meatballs.. I love ginger but it was out of balance for me, way too much.. Will make again with adjustments to meatb...

This recipe is a keeper. I followed it exactly and it was great. The only thing I did different was use lean ground turkey instead of pork to cut fat. Usually things I make with the lean ground ...

Wonderful! I just switched the pork for ground turkey, my little ones had second! Thank you for sharing that great recipe!

Summer veggie co-op brings me an assortment of vegetables each week and finding recipes to use them all can be a challange. I looked up Chinese cabbage and found this. I loved it, Next time I wi...

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