Morel Mushroom Steamed Meatball Soup is a classic nourishing soup. The unique aroma of the morel mushrooms infuses the meatballs, making them tender and juicy, while the broth stays clear and sweet. Steamed to retain its original flavors—a warm bowl that comforts you from the inside out. Perfect for changing seasons or when you want a little boost.
🌴 Ingredients:
· 200g minced pork (choose 30% fat, 70% lean for tenderness)
· 6-8 morel mushrooms (dried ones need to be soaked in warm water for 20 minutes)
· 1 small section of Chinese yam (choose iron stick yam for a starchy texture)
🌴 Aromatics:
· 2-3 slices of ginger
· 1 stalk scallion (chopped, for garnish)
· A small handful of goji berries (for garnish, optional)
🌴 Seasonings:
· 1 tbsp light soy sauce (about 10ml)
· 1 tsp cornstarch (about 5g)
· 2g salt (about half a teaspoon, add at the end)
· A pinch of white pepper powder
🌴 Instructions:
- Prepare the Morel Mushrooms
Gently rinse the dried morel mushrooms under running water. Don’t rub them hard, or you’ll damage their honeycomb texture. Soak them in warm water for 20 minutes until fully rehydrated. ⚠️ Note: Don’t throw away the soaking water! Let it settle and use the clear top layer—it’s the essence of this soup. - Prepare the Meat Filling
Combine the minced pork with light soy sauce, cornstarch, and a pinch of white pepper. Stir in one direction until sticky and glossy. ⚠️ Note: I’ve tried stirring randomly, and the meatballs fell apart when steamed. You must stir in one direction to make them hold together. - Prepare the Yam
Peel the yam and cut it into small sections. Place them at the bottom of a steaming bowl or deep dish. ⚠️ Note: Wear gloves when handling yam to prevent itchy hands. - Assemble
Roll the meat mixture into evenly sized meatballs and place them on top of the yam. Arrange the rehydrated morel mushrooms around the edge of the bowl and add the ginger slices. - Steam
Pour the reserved mushroom soaking water into the bowl, filling it to about 70-80% of the ingredients. Cover with a lid (or heat-resistant plastic wrap). Once the water is boiling, steam over medium heat for 30 minutes. ⚠️ Note: Never use high heat, as condensation will drip into the soup and dilute it. Medium heat gives a clear, sweet broth. - Season and Serve
Remove the bowl from the steamer. Add 2g salt, and garnish with scallion and goji berries. ⚠️ Note: Mushrooms are naturally umami-rich, so go easy on the salt. I’ve tried adding too much, and it masked the natural sweetness of the soup.
💡 More Nourishing Soups:
If you enjoy this delicate and comforting soup, you should also try my [Spinach and Meatball Soup] for another light and savory favorite.
Want to explore more? Check out my full [Soups] category!
💡 Tips:
Rinse the morel mushrooms gently; don’t scrub them. Keep the soaking water—it’s the essence. Stir the meat filling in one direction so the meatballs hold together. The yam at the bottom soaks up the broth and tastes amazing. Steam over medium heat to keep the broth clear. Add salt at the very end—just a little goes a long way.
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