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Savory minced pork and slippery glass noodles simmer in a light, clear broth. This protein-rich family soup is comforting, quick, and a staple of everyday Chinese home cooking.
Soak the dried glass noodles in warm water for 15 minutes until softened, then drain and set aside.
Clean and slice the shiitake mushrooms, and finely chop the green onion, keeping green and white parts separate.
In a large pot, heat 1 tsp sesame oil over medium heat. Add the ground pork and the white part of the green onion, and stir-fry until pork is just cooked and no longer pink, breaking up any clumps.
Add the sliced mushrooms to the pot and cook for another 2–3 minutes until slightly softened.
Pour in the chicken broth and bring to a gentle boil. Skim any foam that rises to the top to keep the broth clear.
Season the soup with soy sauce, Shaoxing wine, white pepper, and salt. Lower the heat to a simmer and add the drained glass noodles.
Let the soup simmer gently for 5–7 minutes so the noodles absorb the broth and flavors meld, then taste and adjust seasoning if needed.
Serve hot, garnished with the remaining green part of chopped green onion.
