Glass noodle soup recipe (冬粉汤)
Serves: 4
  • 2 small bundles of glass noodles (soak in water till soft)
  • 2 eggs (beaten)
  • 2 tablespoons of minced meat
  • 3 chicken carcasses
  • 250g pork ribs
  • 10g dried scallop
  • 1 handful dried shrimp
  • 1 handful preserved radish (dong cai / 冬菜)
  • fish sauce to taste (if still not salty enough)
  • 1 soup pot of water (about 3L)
Marinate minced meat with:
  • 1 tablespoon oyster sauce
  • a couple of dashes ground black pepper
  • a dash of sesame oil
  • a dash of hua diao jiu
  1. Blanch chicken bones and pork ribs.
  2. Rinse the dried scallop and dried shrimp.
  3. Place the chicken bones, pork ribs, and dried shrimp in a soup bag then put the bag in together with the dried scallop into the soup pot of water.
  4. Bring to a boil on high heat then simmer on low heat for at least 2 hours.
  5. Marinate the minced meat and mix the minced meat together with the beaten egg.
  6. Fry the egg mixture till cooked. Add this to the soup when the soup has simmered long enough and when the soup has been sieved.
  7. Rinse the preserved radish before adding it to the soup.
  8. Add the glass noodles when just about to serve.
  9. Add fish sauce to taste if not salty enough.
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