Chinese Pork Meatball and Glass Noodle Soup (Fansi Rouwan Tang)

Instructions

1. 1

   Prepare all ingredients first. Soak 100 g glass noodles in a bowl of warm water for 10 minutes to soften. Wash 200 g napa cabbage and cut into 3 cm bite-sized pieces. Finely mince 15 g fresh ginger and 10 g garlic. Set out a deep wide soup pot.

2. 2

   In a medium bowl, combine 300 g ground pork, half of the minced ginger, half of the garlic, 15 ml soy sauce, and 5 ml sesame oil. Mix vigorously in one direction using a wooden spoon for 2 minutes until the meat mixture becomes sticky and well bound together.

3. 3

   Place the wide soup pot over medium heat. Add the remaining minced ginger and garlic with 5 ml sesame oil, sautéing for 1 minute until fragrant. Pour in 1200 ml water and the remaining 15 ml soy sauce. Cover with a lid and bring the liquid to a boil over high heat.

4. 4

   Lower heat to medium-low to maintain a gentle simmer. Spoon out the pork mixture and shape into bite-sized meatballs, gently dropping them into the broth one by one. Simmer uncovered for 5 minutes until the meatballs float to the surface and turn firm and opaque.

5. 5

   Drain the glass noodles and add them to the pot along with the chopped napa cabbage. Stir gently to submerge everything. Simmer over medium heat for 4 minutes until the cabbage softens and noodles turn clear and tender. If broth reduces too much, add 50 ml water.

6. 6

   Turn off the heat and drizzle the remaining 5 ml sesame oil over the soup for aroma. Ladle the soup into deep serving bowls, ensuring equal portions of meatballs, tender cabbage, and glass noodles in each. Serve hot with a cup of freshly brewed green tea.

Serve with

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min