|1||daikon radish (small)|
|100 g||glass noodles|
|200 g||ground meat|
|1 tbsp||soy sauce|
|½ tsp||sesame oil|
|chopped cilantro to serve|
Slice spring onion into fine rings. Finely chop ginger and slice radish into thin strips.
Mix ground meat, chopped spring onion, chopped ginger, egg white, cornstarch, soy sauce, sugar, and salt well with a fork until an even consistency is formed.
Boil water. Make small meat balls out of the mixture. Here it helps if hands are moistened with water to prevent the balls from sticking. Alternatively, use two teaspoons.
The egg white will cause a white foam to appear on the surface. Remove with a skimmer.