Glass Noodle Soup with Mushrooms and Meatballs

Glass Noodle Soup with Mushrooms and Meatballs


    150 g (5 oz) dried glass noodles (tang hoon)

    6 dried black Chinese mushrooms, soaked in warm water for 20 minutes until soft, stems discarded and caps sliced to yield 1 cup

    Ground white pepper Sрrіgѕ оf соrіаndеr lеаvеѕ (сіlаntrо), to gаrnіѕh

    2 spring onions, thinly sliced, to garnish
   

 Meatballs

          250 g (9 oz) lean ground pork

          2 tablespoons crushed coriander roots and stems

          1 tablespoon minced garlic

          1 tablespoon minced shallots

          1 teaspoon ground white pepper

1 tablespoon fish sauce

          1 tablespoon soy sauce
         
     
          Broth

          1½ liters (6 cups) chicken stock or 2 to 3 stock cubes dissolved in 1½ liters (6 cups) hot water

          3 tablespoons crushed coriander roots and stems

          1 teaspoon ground white pepper

          3 tablespoons rice wine or sherry

          2 tablespoons soy sauce

          1 tablespoon fish sauce

          1 tablespoon chopped preserved daikon radish (chai po)
       
 Serves 4

    Preparation time: 30 mins

    Cooking time: 25 mins
   


1 To make the Meatballs, combine all the ingredients in a bowl and mix until well blended. Wet your hands, spoon 1 tablespoon of the mixture and shape it into a ball. Continue until all the pork mixture is used up.

  2 Make the Broth by bringing the chicken stock to a boil in a stockpot over high heat. Add all the other ingredients and bring the mixture to a boil once again. Add the Meatballs and simmer for 5 to 7 minutes, stirring occasionally, until they are cooked. Add the glass noodles and mushrooms and simmer for about 5 minutes, until the noodles are soft and transparent. Remove from the heat.

  3 Transfer to individual serving bowls, sprinkle with pepper and serve hot, garnished with coriander leaves and spring onion.

  Preserved daikon radish (chai po), also known as Chinese pickled turnip or radish, is sugar- and salt-cured daikon radish. It is salty and sweet, and has a crunchy texture. Commonly used in Chinese dishes, preserved radish is available in the dried food section of all Asian markets