| 2 | tbsp | soy sauce (for soup) |
| 1 | 2" knob | ginger, peeled (for soup) |
| 1 | tsp | sesame oil (for soup) |
| 0.38 | lb | napa cabbage |
| 0.38 | lb | baby bok choy |
| 1.2 | unit | green onion |
| 0.8 | unit | carrots, sliced thinly |
| 0.4 | unit | onion |
| 0.31 | lb | vegetarian ground beef |
| 0.69 | lb | ground turkey or beef |
| 0.25 | cup | green onions, sliced (for meatballs) |
| 2 | tbsp | ginger, grated (for meatballs) |
| 1 | tbsp | hoisin sauce (for meatballs) |
| 1 | tbsp | soy sauce (for meatballs) |
| 1 | tsp | sesame oil (for meatballs) |
| 8 | cup | vegetable stock |
https://drive.google.com/file/d/1ACXwhy9OTLFCYOzkVc-lUvuoUl3Xcpyd/view?usp=sharing
--------------Make the wrapperless ginger soy wontons ------------
12 oz impossible
~1/4 cup sliced green onions
2 tbsp grated ginger
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp toasted sesame oil
Mix the ground meat together with 3/4 of the sliced green onions, grated ginger, hoisin sauce, soy sauce, and sesame oil. Mix the vegetarian ground meat together with the remaining "meatball" ingredients. Roll each mixture into balls and put on a parchment lined sheet. Convect roast at 400F for 12 minutes.
-------------Make the soup-------------------
veg stock
soy sauce
ginger knob peeled
sesame oil
remaining veg in ingredients
Add soy, oil, and knob of ginger to stock. Bring to a boil, turn down to simmer, add whatever veg you are using, and simmer until the veg is cooked through and tender.
Serve the "meatballs" separately so the vegetarians and non-vegetarians can add whichever version they want.