Pickled Mustard Green and Shredded Pork Rice Noodle Soup
Simmer pickled mustard greens, shiitake mushrooms, and marinated shredded pork into a broth, then add microwave-warmed rice noodles and cook until heated through.
Ingredients
rice noodles (soaked)
180 g (estimated)
lean pork (shredded)
140 g (estimated)
chicken broth (diluted with water to total 2.5 cups)
1 can
pickled mustard greens (cut into 1/2 cm dice)
1/2 cup
medium dried shiitake mushrooms (soaked and shredded, reserve soaking liquid)
4
red chili (shredded, for garnish)
1
water
1 tbsp
light soy sauce
2 tsp
oil (for marinade)
2 tsp
cornstarch
1 tsp
sesame oil
1 tsp
sugar
1/2 tsp
white pepper
a pinch
oil (for stir-frying the pickled mustard greens)
to taste
Instructions
1
Preparation
Soak the dried shiitake mushrooms in 1/2 cup of water until softened, shred them, and reserve the soaking liquid.
2
Preparation
Shred the pork, add the marinade ingredients, mix well, and set aside to marinate.
3
Preparation
Place the rice noodles in a large bowl, add enough water to cover, and soak for 30 minutes until soft. Drain off the excess water in a colander. Briefly soak the pickled mustard greens in light salt water, squeeze dry, and cut into 1/2 cm dice.
4
Cooking
Heat oil in a 3-liter deep pot on high heat for 2 minutes, add the pickled mustard greens and shiitake mushrooms, and continue cooking on high heat for another 2 minutes.
5
Cooking
Pour in the chicken broth, water, and reserved mushroom soaking liquid, cover, and cook on high heat for 8 minutes. Remove from heat. Stir in the pork shreds and gently separate them, cover again, and cook on high heat for 1 minute. Remove the pot from the microwave.
6
Cooking
Line the microwave turntable with a double layer of kitchen paper, place the rice noodles on top, and heat on high for 4 minutes. Then add the noodles to the pork broth, cover, and microwave on high for 1 minute. Taste and adjust the seasoning. Drizzle with some sesame oil, sprinkle with shredded red chili, and serve immediately.
