Warm up with a bowl of comforting Thai Glass Noodle Soup, or "Gaeng Jued Woon Sen." The flavorful pork meatballs make this dish hearty and are perfect for meal prep, adding versatility to your weekly menu.
Soak the bean thread in room temperature water for 10 minutes then strain and cut into about 1 inch pieces.
If using dried Shitake mushrooms, rehydrated them in hot or warm water while preparing everything else.
Chop and wash the Napa cabbage.
Finely chop green onion and cilantro.
In a bowl, combine ground pork, an egg, cornstarch, salt, pepper, soy sauce, oyster sauce, sesame oil, minced garlic, and half of the chopped green onion, cilantro, and half of the bean thread. Mix well and form the mixture into small meatballs.
Bring chicken broth to a boil and add the pork meatballs and rehydrated shiitake mushrooms.Cook the meatballs for 10 -15 minutes, then add the Napa cabbage and an additional bundle of soaked glass noodles if desired.
Simmer for another 3–5 minutes, allowing the flavors to meld.
Taste the soup and adjust the seasoning with chicken bouillon if needed, adding only 1 teaspoon at a time to avoid over-salting.
Garnish the soup with the rest of chopped cilantro and green onion and optionally fried garlic for extra flavor.
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