Potsticker meatball asian noodle soup

1. assemble soup
1. To assemble soup
2. 3 cups shiratake noodles, drained and rinsed
3. 2 cups shredded Napa cabbage
4. 1/4 cup radish sticks
5. 1/4 cup shredded carrot
6. 1/2 cup chopped scallions
7. 1/2 cup chopped cilantro
8. 6 lime wedges
9. If you want a couple of parwns would be good to

2. For the Meat balls
Combine all of the meatballs in a medium bowl and mix thoroughly. Form into 24 bite size meatballs and place on a baking sheet Bake at 375 for 12 minutes or until cooked through

3. For the Broth
In a Medium saucepan heat the sesame oil and add the minced garlic and ginger. Cook ofr about 1 min. or until fragrant and sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes, and salt. Bring to a boil and simmer for at least 10 min. Strain the broth to remove the solids and add back to the pan. Taste and adjust seasoning to your preference. Bring to a boil right before serving

4. To Assemble Soup
Place about 1/2 coup shiratake noodles in a soup bowl. Top with four meatballs, a handful of cabbage, and a pinch of radish, caroot, scallions, and cilantro. Ladle about 1 cup of very HOT Broth into the bowl. Wait about 2 miniutes for the ingredients to heat throughm squeeze a lime wedge over it and serve.