Grate half of the lotus root and drain excess water. Chop the remaining lotus root into small pieces and soak in water, then drain. Mince the green onion. Rehydrate the wood ear mushrooms in water, remove tough parts, and cut into bite-sized pieces. Slice the ginger thinly.

In a bowl, mix ground pork, meatball seasoning, grated lotus root, chopped lotus root, and minced green onion until sticky.

Heat the soup seasoning and ginger in a pot. Once boiling, shape the meat mixture into balls (about 1/6 of the mixture per ball) and add to the pot. Add the wood ear mushrooms and simmer on low heat for 8 minutes.