Dongcai Pork Balls and Noodle Soup

Dive into a bowl of pure comfort. A culinary journey awaits! #ChineseDelight #NoodleMagic. Savory pork balls meet aromatic dongcai in a nourishing noodle soup. Explore this flavourful Chinese classic today!

As an enthusiastic food enthusiast, I often find myself embarking on culinary adventures that lead me to discover new and exciting flavours from around the world. Recently, I had the pleasure of delving into the world of Chinese cuisine, where I stumbled upon a dish that has since become a beloved addition to my culinary repertoire – Dongcai Pork Balls and Noodle Soup.

Before we dive into the delectable details of this dish, let’s unravel the enigma of dongcai. Also known as “toong choi” in Cantonese, dongcai is a renowned Chinese preserved vegetable made from Chinese “celery” cabbage, scientifically referred to as Brassica rapa subsp. pekinensis. What sets dongcai apart is its unique preservation method – it’s stored in distinctive dark brown earthenware jars, often labelled as “Preserved Tientsin Cabbage.

One of the remarkable aspects of dongcai is its versatility in Chinese home cooking. Its distinctive savory flavour has the remarkable ability to elevate a wide array of Chinese home-style dishes. From the comforting embrace of steamed meat “cakes” to the heartwarming depths of soups and noodle creations, and even the sizzling excitement of stir-fries, dongcai is the secret ingredient that adds that extra spark to these beloved dishes.

Now, let’s delve into the heart of our culinary journey – Dongcai Pork Balls and Noodle Soup. What makes this dish truly special is the incorporation of dongcai into both the minced pork and the soup base. It’s this secret ingredient that transforms a simple noodle soup into a flavourful masterpiece.

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Dongcai Pork Balls and Noodle Soup

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Chinese


Savory pork balls meet aromatic dongcai in a nourishing noodle soup. Explore this flavourful Chinese classic today!


Units Scale

Pork Balls


  • 500 ml water
  • 500 ml good chicken stock
  • 2 tbsp dongcai
  • 1 bunch leafy greens
  • 100 g mung bean thread noodles
  • 1/2 cup wood ear fungus, rehydrated and thinly sliced
  • salt
  • ground white pepper
  • 2 stalks spring onions, finely chopped
  • 4 cloves garlic, minced
  • oil


  1. Mix minced pork, minced dongcai, soy sauce, sesame oil, and tapioca flour. Shape into small pork balls then set it aside.
  2. In a pot heat oil then sauté garlic and spring onions.
  3. Pour water together with chicken stock into the pot then bring it to a boil.
  4. Add dongcai and wood ear fungus then continue to simmer for 2 minutes.
  5. Gently place pork balls into the boiling soup, cook for about 8 minutes.
  6. Add the noodles continue to cook for 3 minutes or until noodles are completely cooked.
  7. Add leafy greens then boil briefly until tender-crisp.
  8. Season with salt and white pepper. Then serve.


4 Responses

  1. Love those meatballs! My mom makes something similar with fish balls.

  2. I’m not familiar with Dongcai Pork Balls, but I trust your taste and if you say so, perhaps I should give them a try (and maybe add to my culinary repertoire too!) And noodle soup always is a good idea for gloomy and cold days.

  3. Of course this will require a trip to the Asian store to seek the fermented dongcai. But I’m planning an outing there soon — otherwise, I’ll find it online! This looks really delicious and so full of flavor!

  4. suituapui says:

    I love this! I do enjoy noodles in clear soup.

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