Chinese Cabbage Noodle Soup
Soft rice noodles infused with delicious napa cabbage, pork, shitake mushrooms and dried shrimps soup.
Ingredients
- 6 Cups Napa Cabbage Medium Sliced
- 400 Grams Pork Fillet Thinly Sliced
- 6 Rehydrated Shitake Mushrooms Thinly Sliced
- 1/2 Cup Dried Shrimps
- 3 Slices Ginger
- 8 Cups Water
- 4 Cups Chicken Stock
- 400 Grams Dried Rice Noodles
- 1 Tbsp Oil
- 1 Tsp Salt
Marinade
- 1 Tbsp Soy Sauce
- 1 Tbsp Corn Starch
- 1/2 Tsp Sugar
- 1/4 Tsp White Pepper
Instructions
- Soak dried shrimps in some hot water till softened, about 15 minutes, rinse, and drain.
- Meanwhile, slice pork and add marinade.
- Slice napa cabbage, shitake mushrooms, and ginger.
- Heat oil in a large saucepan, add ginger, and saute in medium heat till fragrant.
- Add dried shrimps and saute till fragrant, then add mushrooms and finally the napa cabbage, saute for 3 minutes.
- Add chicken stock and 2 cups water and bring to boil.
- Then add the pork, allow soup to return to a boil, reduce heat to medium, cook for 10 minutes, and add salt to taste.
- While the soup is cooking, boil 6 cups of water in a large pot. Add the noodles and cook for 5 minutes. Drain and rinse the noodles in cold water, then drain them again.
- Add the noodles to the soup and heat for 2 minutes. serve immediately.
Notes
1. There are many kinds of rice noodles. It is important to follow cooking instructions and recommended serving sizes on the packaging.
2. The soup can be made entirely from chicken stock, but adding some water allows the flavor of the napa cabbage and shitake mushrooms to come through.
3. Dried shrimps give an intense savory flavor to the soup. Use medium to small dried shrimps because they soften faster. Some dried shrimps need rinsing several times to get rid of the sand.