Pork and Noodle Soup with Shiitake and Snow Cabbage
A hearty Chinese noodle soup featuring tender pork strips, earthy shiitake mushrooms, and preserved snow cabbage in a flavorful chicken broth. Fresh Shanghai noodles serve as the base for this comforting and authentic Asian dish.
Ingredients
- •1½ ounces dried shiitake mushrooms
- •1 cup cold water
- •6 cups low-salt chicken broth
- •2 slices fresh ginger
- •1 pound fresh Shanghai noodles
- •3 tablespoons peanut oil or vegetable oil
- •12 ounces pork butt
- •1 tablespoon Shaoxing wine
- •1 tablespoon soy sauce
- •6½ ounces preserved snow cabbage
- •1 cup bamboo shoot strips
- •¾ teaspoon sugar
Cooking Instructions
- 1.
Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps.
60 min
- 2.
Combine broth, ginger, and reserved mushroom liquid in large saucepan; bring to boil. Cover and reduce heat to low.
10 min
- 3.
Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls.
3 min
- 4.
Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce. Transfer to plate.
3 min
- 5.
Add remaining 1 tablespoon oil to same wok (do not clean) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoot strips, and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.
4 min
