Thai Glass Noodle Soup with Tofu (Kang Jued Woon Sen)

Ingredients

• 180g bean threads (cooked according to packed instructions)
• 2 tsp vegetable oil
• 1L stock (chicken, pork or vegetable)
• 4 cloves garlic (crushed)
• 6 leaves Chinese cabbge (cut into 2cm)
• ½ carrot (thinly sliced)
• 1 onion (cut into quarters)
• 1 tsp fish sauce
• ¼ tsp sugar
• ½ tsp ground white pepper
• 1 tube Japanese tofu
• Coriander (for garnish)
• 150g minced pork
• 1 tsp light soy sauce