Gang Jued Woon Sen Recipe

Ingredients

• 1 pound Ground Chicken or Pork (Dark meat chicken will have more flavor.)
• 2 tablespoon Finely chopped cilantro stems
• 3 Cloves Garlic (minced)
• 2 tablespoon Golden Mountain Soy Sauce or Coconut Aminos
• 1/4 teaspoon Ground White Pepper
• 6 Cups Water (or use chicken broth or bouillon)
• 1/2 Package of soft tofu (cubed)
• 4 ounce Bean Thread Noodles (Also known as glass, mung bean or vermicelli. Soaked in water for 15 min to soften)
• Additional soy sauce, salt, fish sauce, or coconut aminos if broth needs flavor.
• Green Onions, Cilantro leaves, lime wedges, and fried garlic for serving.

Instructions

1. 1

   Soak glass noodles in water until for about 15 minutes to soften. Cut noodles with scissors to make them shorter.

2. 2

   Finely chop cilantro stems and garlic, then add white pepper, and soy sauce to the ground chicken or pork. Mix together until incorporated and refrigerate while prepping the soup.

3. 3

   Bring water to boil. Once water is boiling, take a pinch of the ground meat mixture and place it in the boiling water. Once all the meat is added, continue to boil for a few minutes until the meatballs reach the top.

4. 4

   Drain noodles from water and set aside. Cube tofu, and chop cilantro and green onions for garnish.

5. 5

   Add cubed tofu, drained noodles, and soy sauce to soup pot. Cook on a low boil for about 2 minutes then remove from heat. If broth needs more flavor you can add salt, fish sauce, or more soy sauce. Serve into bowls and garnish with green onions, cilantro, squeeze of lime, a dash of white pepper and fried garlic if you have it.