- In a saucepan, bring the broth and ginger to a boil. Break the noodles in half and cook in the broth.
- In a bowl, blend the crumbled bread, pork, egg and cilantro. Season with salt and pepper. Shape into small 15 ml (1 tablespoon) meatballs.
- Cook the meatballs in the steaming broth. Cover and simmer gently for about 10 minutes. Adjust the seasoning. Garnish with the green onion before serving.