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1
In a bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes.
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2
Drain.
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3
Thinly slice the mushrooms and set aside.
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4
Bring a medium-sized pot filled with water to a boil over high heat.
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5
Add the noodles and cook according to the package directions.
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6
Drain, rinse with warm water, and drain again.
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7
Place the noodles in a bowl and cover to keep warm.
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8
To prepare the meatballs, put the meat, cornstarch, sesame oil, salt, and pepper in a food processor and process to a smooth paste.
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9
Scoop the meatball mixture out into a medium bowl.
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10
With wet hands, roll the mixture into walnut-sized balls, using a heaping tbsp.
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11
for each ball.
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12
Arrange the meatballs, without crowding, on a lightly greased plate.
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13
To make the soup, in a medium pot, combine the broth and vinegar and bring to a boil over high heat.
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14
Add the meatballs and return to a boil.
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15
Reduce the heat to medium and simmer until the meatballs are cooked through, about 8 minutes.
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16
Stir in the mushrooms and pickled greens and simmer for 2 minutes more.
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17
Add the cooked noodles and cook, stirring, until the noodles are heated through.
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18
Season to taste with salt and pepper.
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19
Ladle the soup into bowls.
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20
Garnish each bowl with some of the green onions, cilantro, and chill oil, and serve.
