Summary

Ingredients

• 200 g minced pork
• 3 stalks coriander, finely chopped
• 4 stalks spring onion (s), Thai or 2 European. (only the lower white part) finely chopped
• 1 teaspoon, leveled salt
• some pepper, mixed black
• 2 mushrooms, dried tongku- (shitake)
• 3 Mu-Err mushrooms, dried
• 50 g lass noodles
• 1 tablespoon radish (s), cured daikon radish hua phak kaak (in a bag from the Asian shop),
• 1 teaspoon sugar
• 1 teaspoon rice vinegar, black
• 3 tablespoon soy sauce, light
• 750 ml chicken broth
• Garlic, fried (Asia shop) and
• Coriander green

Print Recipe Pin Recipe

Instructions

1. Soak the mushrooms in hot water for about 10 minutes and let them drain. Remove the stems from the kongku mushrooms and cut the hats into thin slices. 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 with kitchen scissors.
2. Finely dice the daikon radish sticks.
3. Mix the minced meat well with the finely chopped coriander leaves, spring onions, salt and pepper. Shape small meatballs with your hands (approx. 8 g raw mixture with a diameter of approx. 1 ½ cm each). Makes about 30 meatballs.
4. Bring the broth to a boil in a wider saucepan. Put in the meatballs and simmer everything for 4 - 5 minutes, until the balls are cooked and rise in the broth.
5. Add the mushrooms, diced radish, sugar, black rice vinegar and soy sauce. Season to taste with the salt and a little pepper. Add the pasta, heat (do not simmer anymore).
6. Pour the soup into portion bowls, sprinkle with the coriander leaves and fried garlic and serve.
7. Note:
8. The soup is mild and the black rice vinegar gives it a slight Chinese influence. The soup tastes very tasty and is also suitable as a breakfast soup.
9. If you want the soup spicier, simply add finely chopped chilli peppers to the mince or to the soup.