Step 1

Place the rice vermicelli in a large heatproof bowl and cover with plenty of boiling water. Set aside for 10 minutes to soften slightly. Place the mushrooms in a small heatproof bowl. Pour over 125ml (1/2 cup) boiling water and set aside for 10 minutes to soak.

Step 2

Meanwhile, place the chicken in the bowl of a food processor and process until finely minced. Add the chopped coriander, ginger and garlic, and process until well combined. Use wet hands to shape into 20 walnut-sized balls. Transfer to a plate, cover and set aside.

Step 3

Drain the mushrooms and reserve the liquid. Squeeze excess moisture from mushrooms. Remove hard stalks and discard, and thinly slice the caps. Place mushrooms, reserved mushroom liquid and stock in a large sauce-pan. Add mirin and soy sauce and bring to the boil over medium-high heat.

Step 4

Reduce the heat to medium-low, add the chicken balls and simmer, uncovered, for 5 minutes or until the chicken balls are just cooked through.

Step 5

Meanwhile, drain the vermicelli and use kitchen scissors to cut it into shorter lengths. Add the vermicelli to the pan and cook, uncovered, stirring occasionally, for a further 3 minutes or until heated through. Stir through half of the bean sprouts and half of the coriander leaves.

Step 6

Ladle the soup into serving bowls and top with remaining bean sprouts, remaining coriander leaves, green shallots and chillies. Serve immediately.