Fuzhou Glass Vermicelli Soup

A signature soup for the table. I adapted this soup from the Fuzhou soup cuisines. It's cooling for this hot weather and very nutritional. Easy and simple !




Here goes:-

Ingredients :-
 
1 handful of transparent rice vermicelli / glass noodles (soaked & drained),  
1/2 bowl of soaked & black fungus,
1/2 bowl of sliced carrots,
1 bowl of minced pork ( marinated with salt, light soya sauce, pepper powder and rub with cornflour)
1 bowl of Chinese cabbage( Yuan Xiao Bai) Sliced into smaller pieces, 1 piece of ginger,
some chopped spring onions for garnish,
Some seasoning (salt,pepper powder and light soya sauce)
1/2 pot of water ( medium size pot),

Method :-  
1) Boil the pot of water until simmering hot. Grab a big tablespoon of meat in your palm, roll into balls.Repeat until all minced meat finished up.
 
2) Toss all the meatballs into the boiling water , in with the carrots, Chinese cabbage, black fungus and ginger.
 
3) Let it simmer until all cooked, add in seasoning.
 
4) Last but not least, add in the softened rice vermicelli and give it a boil.
 
5) Off the heat and it's ready to be served with the chopped spring onions.

* Do not soak the transparent rice vermicelli for too long.
 
*** Happy cooking with Love & Joy !!!***