In a medium pot over medium-high heat, add 2 liters of water along with crushed garlic, coriander, and onion roots. Heat until the water becomes boiling hot.
Cut the white radish into small pieces, then add it to the pot and cook for about 10 minutes. After that, add the chicken wings, chicken stock cube, salt, and ground white pepper.
While the soup is cooking, skim off any brown foam that rises to the surface. Add mushroom sauce and soy sauce. Then continue simmering for about 30 minutes.
While the soup is cooking, you can prepare the fried garlic. Heat a small pan over medium-low heat, add some oil, then add the minced garlic. Stir gently until it turns light golden brown, then remove it from the heat.
Once the soup is done, adjust the seasoning to taste. Add the glass noodles and cook for 3 minutes until just tender. Avoid adding too many, as leftover noodles will swell and soak up the soup.