Shredded Pork and Cellophane Noodle Soup

Recipe from Weldon Russell, The Heritage of Chinese Cooking. The Chinese do not really consider cellophane noodles as a "staple." Made of green mung bean starch, they are usually used as an interesting ingredient to accompany meats or other vegetables in a normal "rice meal." They are popular throughout China, Southeast Asia and Japan. Each region of China has its own version of this soup. In Shanghai, meatballs in the soup make it a hearty meal by itself; the peppery, crunchy Sichuan (Szechwan) pickled vegetable (jar choi) transports us immediately to Sichuan (Szechwan) and to the Zhejiang (Chekiang) provinces, while the mustard greens (mui choi) place it distinctly in the southern province of Guangdong (Kwangtung).

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