Meatball soup with Chinese cabbage and glass noodles (Baicai rouwan tang)

1. Soak the glass noodles in lukewarm water for 10 minutes; very finely chop the ginger, slice the spring onions and cut the Chinese cabbage into large pieces.

2. Mix the minced pork with the ginger, half the spring onions, soy sauce, Shaoxing rice wine, cornflour, egg and white pepper, then stir in one direction for 2-3 minutes until springy.

3. Bring the water to the boil, add the firm stem parts of the cabbage and simmer for 3 minutes.

4. Lower the heat, form walnut-sized balls with wet hands and slide them into the barely simmering soup; cook for 6-8 minutes until they float.

5. Add the cabbage leaves and drained glass noodles and simmer for another 2 minutes; season with salt.

6. Drizzle with sesame oil, sprinkle with the remaining spring onions and serve.

Tip: A wintry family soup from north-east China. The meatballs turn out tender because you stir the meat in one direction for a long time – don't skip this step.