Leave the glass noodles out at room temperature. Using kitchen scissors cut them into about 4cm long pieces. Cook them lightly in hot water, wash, then drain (can also drain after boiling).
Chop up the cabbage, cut the green onions into small pieces, and remove the stems from the mushrooms and shred them into small pieces. Set aside. Begin boiling water in a pot.
Place the minced meat and all the ☆ ingredients into a bag, close it, and knead very well. You can also put it in a bowl and mix it!
Gather the mixture to a corner of the bag, then cut the tip of the bag with scissors.
Add the Chinese flavoring and salt to the water in the pot. Push out your mixture from the bag (scoop with a spoon) and create bite-sized meatballs, then add to the pot.
Remove any scum. Once the meatballs have cooked through add the cabbage and mushrooms and boil for 5 minutes.
Add the glass noodles from Step 1 and season with soy sauce and pepper. Transfer to your serving plate and mix in a little chili oil and it's complete.
Story Behind this Recipe
This is a meatball soup recipe I've liked ever since I was a student. I've been improving on it bit by bit to make my personal favorite version.
-The secret of the fluffiness is the water and the sake. Be sure to rub it into the minced meat well. -This time I used Ajinomoto's "Chinese Flavoring" (granules), but you can use Weipa or chicken soup stock as well! -Since you'll be adding the glass noodles to the soup later on, in Step 1 only lightly cook them - they should still be hard.