Thai glass noodle soup

This light in every way soup - Gaeng Joot Woon Sen - is traditionally made with glass noodles made from potato or bean starch. It is often served with very spicy curries to soften the flavor.

Ingredients

• 2 l chicken stock or water
• 300 g lean minced pork
• 120g glass noodles
• 8-10 dried shiitake or other Asian mushrooms
• 4 cloves of garlic
• 2-3 feathers of green onions (only the green part is needed)
• 1-2 tbsp. l. thai fish sauce
• 2 tbsp. l. light soy sauce
• 2 tbsp. l. vegetable oil
• 1/2 tsp brown sugar
• salt, freshly ground pepper

Directions

1. Soak noodles in lukewarm water for 10-15 minutes, drain in a colander. Prepare dry mushrooms in the same way, chop thinly. Roll 20 small meatballs from the minced meat. Cut green onions diagonally into small pieces. Chop the garlic.
2. Heat oil in a small saucepan with a thick bottom, add garlic, fry for no more than half a minute. Pour in broth or water, bring to a boil over high heat, add meatballs, cook for 1 minute, add noodles, stir. Add mushrooms, sugar, fish and soy sauce to the soup. Season with sugar and pepper.
3. At this point, the meatballs should be ready. Pour the soup into bowls, sprinkle with green onions, season with fish sauce if desired.