Minced Pork and Glass Noodle Broth

I have a great fondness for these Korean-style soups that are abundant with punchy herbs, flavour and texture, and I especially love the way the glass noodles yield their elastic charm when you drop them into the soup. I add minced/ground pork to this but you can change that for tofu or bean-curd sheets if you prefer, both of which are equally capable of adding interest and texture.