DIRECTIONS:

1. Ground the pork, and mix with the green onions, ginger, egg, 100ml of the broth, and 1/2 t of salt and cornstarch.
2. Heat the remained broth, and lower the heat when boiled. During the heating time, make some meatballs. (about 2 cm in diameter each)
3. Add the meatballs to the boiling broth, and simmer until done.
4. Scoop out the foam and add the mushrooms, cabbage leaves and the Chinese vermicelli. When the broth boils again, add the pepper and the sesame oil. Serve.