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Glass Noodle Soup (Pork Ball)

Glass Noodle Soup (Pork Ball) Recipe

This is a simple one-dish meal which can be whipped up in 15 minutes. See ingredient substitution ideas with recipe links at the cooking note section after the recipe.

Check out the ingredient and step-by-step photos on the previous page.


  • 50g minced pork (or chicken) for best results, use mince with a bit of fat on
  • half bouillon soup cube (pork, fish or ikan bilis)
  • 500 ml water
  • light soy sauce to taste
  • 5 pork balls
  • 1 bundle (about 50g) tang hoon (glass noodles) soaked in a glass of water
  • a saucer of cut chilli padi in soy sauce

(A) Marinade for Pork

  • 1 tsp light soy sauce
  • 1 tsp corn starch (flour)
  • 1/2 tsp sesame oil
  • 2 dashes white pepper powder

(B) Garnishes


  1. Marinade minced pork with seasonings (A) in a heat-proof bowl for about 15 minutes.
  2. Make quick soup base. In a soup pot, add the bouillion cube and water. Bring to a boil. Season to taste with a bit of light soy sauce.
  3. Prep the marinated pork. While the soup is boiling, transfer one ladle of boiling hot soup to the bowl of marinated pork.
  4. Add the pork balls to the pot of boiling soup and boil until cooked, about 2-3 minutes.
  5. Pour the bowl of marinated pork with hot stock into the pot, cutting the mince to smaller pieces with a wooden spoon as you do so. Cook briefly until the mince is cooked through.
  6. Add drained glass noodles to cook for a few seconds.
  7. To serve, dish out to serving bowl, and garnish with lettuce, spring onions, crispy lard and lard oil. Serve immediately with a side saucer of cut chilli.

Cooking Note(s):

  1. In place of the soup bouillon cube, you can also use home-made ikan bilis (anchovies) stock.
  2. You can substitute the crispy lard and lard oil with garlic oil or shallot oil.
  3. Recipe variation links: fish dumpling glass noodle soup, fish ball glass noodles soup, mushroom minced pork noodles (dry)minced pork noodles soup and fish ball mee pok noodles (dry).
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3 comments on “Glass Noodle Soup (Pork Ball)”

  1. Those meatballs turned out really GREAT. Elastic and flavourful…and different from the western meatballs.They have a smooth surface and center. Did you need to beat the minced pork?

  2. Oops, just saw that you used the ready-made from the supermarket…they do look like those I saw on the meatball stalls at my hometown.

  3. The pork balls look like the Taiwanese beef 贡丸 :p

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