Glass noodle soup with meatballs

Ingredients for 2 servings:

• 200 g minced pork
• 3 stalks of coriander, finely chopped
• 4 stalks of spring onion(s), Thai or 2 European (only the lower white part) finely chopped
• 1 tsp, leveled salt
• some pepper, ground black
• 2 mushrooms, dried tongku (shitake)
• 3 dried mu-err mushrooms
• 50 g glass noodles
• 1 tbsp radish(s), cured daikon radish hua phak kaak (in a bag at the Asian store),
• 1 tsp sugar
• 1 tsp rice vinegar, black
• 3 tbsp soy sauce, light
• 750 ml chicken broth
• Garlic, fried (Asian shop) and
• Coriander leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Tom Jued Woon Sen

Soak the mushrooms in hot water for about 10 minutes and drain. Remove the stems from the Kongku mushrooms and thinly slice the caps. Cut the Mu-Err mushrooms into small pieces. Soak the glass noodles in hot water for about 10 minutes, drain well, and cut into smaller pieces using kitchen scissors. Finely dice the daikon radish sticks. Mix the ground meat with the finely chopped cilantro, spring onions, salt, and pepper. Form small meatballs with your hands (about 8 g raw mixture with a diameter of about 1 1/2 cm each). This makes about 30 meatballs. Bring the broth to a boil in a wide saucepan. Add the meatballs and simmer for 4-5 minutes, until the balls are cooked and float to the top of the broth. Add the mushrooms, diced radish, sugar, black rice vinegar, and soy sauce. Season with salt and a little pepper. Add the noodles and heat through (do not simmer). Ladle the soup into serving bowls, sprinkle with the coriander leaves and fried garlic, and serve. Note: The soup is mild, and the black rice vinegar gives it a slight Chinese flavor. The soup tastes delicious and is also a great breakfast soup. If you want a spicier soup, simply add finely chopped chili peppers to the minced meat or to the soup.