Instructions

1. Place 2 dried shiitake mushrooms in a small heatproof bowl and add enough very hot water to cover. Make sure the mushrooms are stem-side down and soak until hydrated, at least 2 or up to 6 hours.
2. Transfer the mushrooms to a cutting board and discard the soaking liquid. Trim off and discard the stems. Thinly slice the caps.
3. Heat 1 tablespoon vegetable oil in a small (around 3-quart) Dutch oven or ovenproof pot, soaked 9-inch clay pot, or 10-inch braiser or high-sided skillet over medium heat until shimmering. Add the mushrooms and cook, stirring occasionally, until browned, 2 minutes. Stir in 2 cups low-sodium chicken broth, 2 teaspoons soy sauce, 1 1/2 teaspoons Shaoxing wine if using, and 1/4 teaspoon kosher salt. Bring to a simmer, then turn off the heat.
4. Arrange a rack in the upper third of the oven and heat the oven to 475ºF.
5. Mix 1 pound ground pork, 4 ounces very finely chopped firm tofu, 1 large egg, 2 finely chopped medium scallions, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon peeled and finely grated ginger, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground white pepper together in a large bowl with your hands, squeezing it until combined. Continue mixing it around the sides of the bowl, going in the same direction until a sticky paste forms.
6. Divide the meat mixture into 6 portions (about 4 ounces or 1/2 cup each). Roll each portion between clean, damp hands into a smooth ball.
7. Return the broth to a simmer, then turn off the heat. Arrange 1 pound chopped Napa cabbage evenly in the broth (it will wilt as it bakes). Nestle the meatballs into the cabbage in a single layer.
8. Transfer the pot to the oven and bake until the meatballs are browned on top and cooked through, about 40 minutes. If using bok choy, nestle 2 to 3 halved Shanghai bok choy into the broth between the meatballs for the last 10 minutes.