Ingredients
Finely mince the shiitake mushrooms.
In a bowl, combine mushrooms, ground chicken, potato starch, and oyster sauce.
Mix until well combined.
Bring 1200 ml of water to a gentle boil in a pot.
Shape the chicken mixture into small balls (about 13–15 total).
Gently drop the meatballs into the boiling water
Add glass noodles, chicken bouillon powder, soy sauce salt, and sugar.
Simmer for 10–15 minutes, until meatballs are cooked through and noodles are tender.
Taste and adjust seasoning if needed. Top with green onions and serve hot.
