Bok Choy, Vermicelli, and Meatball Soup

Wash the baby bok choy thoroughly, take the leafy parts, blanch them in boiling water, then remove and drain.

Mix the ground pork with oil, salt, MSG, and soy sauce until it becomes sticky, then add scallions, ginger, and starch and mix evenly. Set aside.

After blanching, cut the bok choy leaves into small pieces.

Add water to a pot and bring it to a boil, then form the stirred pork mince into meatballs and cook them in the pot.

After the pot boils, add the vermicelli to cook together.

Cook until the meatballs are done, then add the bok choy to the pot

Add salt and MSG, then turn off the heat

Add pepper and mix well.

Drizzle with sesame oil.

Stir and then serve to enjoy.