Sotanghon with Gluten Balls

Ingredients

• 1 cup chopped or ground gluten

• 2 tablespoons chopped onion

• 2 eggs

• 1 tablespoon flour

• 1 teaspoon salt

• Pepper to taste

• 2 segments garlic, minced

• 2 tablespoons sliced onion

• 2 cups gluten broth

• 1/2 cup soaked sotanghon (transparent bean noodle)

• Salt to taste

• 1/4 cup onion, cut fine

Procedure

• Combine gluten, onion, eggs, flour, salt and oil. Form into balls about 1/2 inch in diameter.

• Saute garlic and onion; add broth and bring to a boil.

• Drop in gluten balls, one by one.

• Cook until it is almost done, then add the sotanghon and cook for 5 minutes longer.

• Season with salt, then pour into a soup bowl.

• Sprinkle with sliced green onions. Serve as first course.

Posted in: broth,gluten balls,green onions,pepper,sotanghon