Directions

To Cook

1. To make the infused water, place the spring onion, ginger, and water in a bowl. Mash and squeeze with your hands until water becomes fragrant and infused.
2. Combine minced pork, sweet potato flour, light soy sauce, salt, white pepper powder, and 3 tbsp of infused water. Stir in one direction until the mixture becomes sticky and well combined.
3. Roll into marble-sized meatballs.
4. Heat 1 tbsp cooking oil in a wok over medium heat. Add edamame and stir-fry for 2 minutes. Pour in water and bring to a gentle boil.
5. Add the meatballs and cook for 4-5 minutes, or until they are fully cooked through.
6. Reduce the heat slightly. Slowly drizzle in the beaten egg in a circle to create egg ribbons. Stir the soup in a circular motion until it comes to a slight boil.
7. Garnish with chopped spring onions and serve hot.