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Quick Chicken Meatball Soup with Transparent Vermicelli and Black Mushrooms
A comforting Asian soup ready in under an hour, featuring ginger‑flavored chicken meatballs, translucent soy vermicelli, and rehydrated black mushrooms. Perfect for a light yet flavorful meal.
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Critical Success Points
- • Soaking the vermicelli so they are pliable but not soggy.
- • Proper rehydration of black mushrooms to achieve a pleasant texture.
- • Bring the broth to a boil and season before adding the meatballs.
- • Form uniformly sized meatballs for even cooking.
- • Precise cooking of meatballs (6‑7 min) so they stay tender and don’t fall apart.
- • Very short cooking of vermicelli (30 s) to prevent sticking.
Safety Warnings
- • Be careful of boiling water splashes when dropping the meatballs.
- • Use the knife cautiously when chopping chicken and ginger.
- • Spicy oil is very hot; avoid contact with skin.
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