Name: Chicken Soup with Glass Noodles and Pork–Scallion Meatballs (Soh • tahng • HAWN)
Yield: Serves 4
Cuisine: Filipino
Ingredients: 1 large carrot, cut into 1 by ½-inch (2.5 cm by 12 mm) chunks; 6 cloves garlic, smashed and peeled; 1 large yellow onion, cut into 1-inch (2.5 cm) chunks; 1 cup (30 g) dried wood ear mushrooms, broken up into ¾-inch (2 cm) pieces; 1½ teaspoons soy sauce; 8 ounces (225 g) ground pork; 3 bay leaves, fresh or dried; 3 ounces (88 g) glass noodles; Kosher salt and fish sauce; 8 ounces (225 g) chicken breast; 1 bunch scallions, trimmed and finely minced; 2 large eggs, beaten; 4 quarts (3.8 L) chicken stock, store-bought or homemade (see headnote, Sinigang Roast Chicken); ½ teaspoon coarsely cracked black pepper, plus more for garnish; ½ small red onion, finely minced; 1 (8-ounce/226 g) can water chestnuts, coarsely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

It’s fun for me, as a chef, to go off-book with a recipe and experiment. But with my lola Josefina’s dishes, I often find that I like the way she did it best. Of all her dishes, this is the one I’ve kept the closest to the original. At first I tried it with sweet potato noodles (good, but too slippery), then thin rice noodles (really good, but still not quite right). Finally I had to concede that Lola knew what she was doing using sotanghon, skinny translucent noodles made from mung bean st