Soak the mu-err mushrooms in cold water for at least an hour, or better 2 hours. Put in a colander and rinse well. Then cook gently for about 10 minutes, drain and cut into small pieces if necessary.
Wash the chicken breast fillet, pat dry and turn through the meat grinder. This works best when the meat is as cold as possible. Knead well with the corn flour, soy sauce, pepper from the mill, possibly a little more salt and chilli flakes until the dough is a homogeneous mass. This is very important so that the dumplings can be formed well and stick together. Shape the mixture into small dumplings 2 - 2 1/2 cm in size and refrigerate them.
Soak the glass noodles in cold water for about 10 minutes, then drain and cut into small pieces. Cut the spring onions into small rings, wash and drain.
Bring the chicken stock to a boil. You can also use vegetable broth. Reduce the heat, the broth should stop boiling and add the chicken dumplings to the broth. Let stand for about 5 - 8 minutes, the dumplings are done when they rise to the surface. Now add glass noodles, mu-err mushrooms and spring onions, bring to the boil briefly and then pour the soup into plates or bowls.
Now the soup can be seasoned with soy sauce and sambal oelek to taste.
Without any further seasoning, it is tasty but mild, so that it can also be served to children with confidence.
This meatball soup really tastes like a Chinese restaurant.
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